Red Lentil Soup with North African Spices

This quick soup uses a combination of spicy, warm, citrusy and earthy spices with onions, tomato paste, garlic and broth. The finished soup is whisked smooth and topped with a drizzle of melted butter spiced with dried mint and paprika. Serves 4 to 6.

Recipe

4 T. unsalted butter
1 large onion, chopped fine
Kosher salt and freshly ground black pepper
3/4 tsp. ground coriander
1/2 tsp. ground cumin
1/4 tsp. ground ginger
1/8 tsp. ground cinnamon
pinch cayenne pepper
1 T. tomato paste
1 garlic clove, minced
4 c. chicken broth
2 c. water
1-1/2 c. red lentils
2 T. lemon juice + extra for seasoning
1-1/2 tsp. dried mint, crumbled
1 tsp. paprika
1/4 c. fresh cilantro, chopped

Melt 2 T. butter in a large saucepan over medium heat. Add the onion and 1 tsp. salt and cook, stirring occasionally until softened but not browned, about 5 minutes. Add coriander, cumin, ginger, cinnamon, cayenne and 1/4 tsp. pepper and cook until fragrant, about 2 minutes. Stir in the tomato paste and garlic and cook for 1 minute. Stir in the broth, water and lentils and bring to a simmer. Simmer vigorously, stirring occasionally, until lentils are soft, about 15 minutes.

Whisk soup vigorously until it is coarsely puréed, about 1 minute. Stir in the lemon juice and season with salt and extra lemon juice to taste. Cover and keep warm.

Melt remaining 2 T. butter in a small skillet over medium low heat. I think my heat was a bit high so I got some bubbles in the butter! Remove from heat and stir in the mint and paprika. Ladle soup into individual bowls and drizzle each portion with 1 tsp. spiced butter. Sprinkle with fresh cilantro and serve.