Red Lentil Soup

From Nelson’s Kitchen

From America’s Test Kitchen

Prepare the Base
  • Melt 2 tablespoons butter in large saucepan over medium heat.
  • Add onion and 1 teaspoon salt and cook, stirring occasionally, until softened but not browned, about 5 minutes.
  • Add coriander, cumin, ginger, cinnamon, cayenne, and 1/4 teaspoon pepper and cook until fragrant, about 2 minutes.
  • Stir in tomato paste and garlic and cook for 1 minute.
  • Stir in broth, water, and lentils and bring to simmer. Simmer vigorously, stirring occasionally, until lentils are soft and about half are broken down, about 15 minutes.
Cream the Soup
  • Whisk soup vigorously until it is coarsely pureed, about 30 seconds.
  • Stir in lemon juice and season with salt and extra lemon juice to taste.
  • Cover and keep warm. (Soup can be refrigerated for up to 3 days. Thin soup with water, if desired, when reheating.)
Garnish the Soup
  • Melt remaining 2 tablespoons butter in small skillet.
  • Remove from heat and stir in mint and paprika.
  • Ladle soup into individual bowls, drizzle each portion with 1 teaspoon spiced butter, sprinkle with cilantro, and serve.