Red Lentil Soup With African Spices Recipes

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RED LENTIL SOUP WITH NORTH AFRICAN SPICES RECIPE - (3.4/5)



Red Lentil Soup with North African Spices Recipe - (3.4/5) image

Provided by DreiFromBK

Number Of Ingredients 17

4 4tablespoons 4tablespoons unsalted butter
1 1 1 large onion, chopped fine
Salt and pepper
3/4 3/4teaspoon 3/4teaspoon ground coriander
1/2 1/2teaspoon 1/2teaspoon ground cumin
1/4 1/4teaspoon 1/4teaspoon ground ginger
1/8 1/8teaspoon 1/8teaspoon ground cinnamon
Pinch Pinch cayenne
1 1tablespoon 1tablespoon tomato paste
1 1 1 garlic clove, minced
4 4cups 4cups chicken broth
2 2cups 2cups water
10 1/2 10 1/2ounces 1/2 (1 1/2 cups) red lentils, picked over and rinsed
2 2tablespoons 2tablespoons lemon juice, plus extra for seasoning
1 1/2 1 1/2teaspoons 1/2teaspoons dried mint, crumbled
1 1teaspoon 1teaspoon paprika
1/4 1/4cup 1/4cup chopped fresh cilantro

Steps:

  • Pair this soup with a salad and bread for lunch or a light supper. 1. 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. 2. 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.) 3. 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.

RED LENTIL SOUP WITH AFRICAN SPICES



Red Lentil Soup with African Spices image

Number Of Ingredients 1

1 batch 4 tbsp butter; 1 lg onion chopped fine; 3/4 tsp coriander; 1/2 tsp cumin; 1/4 tsp ground ginger; 1/8 tsp cinnamon; pinch cayenne; 1 tbsp tomato paste; 1 garlic clove minced; 4 c chicken broth; 2 c water; 1.4 cups lentils rinsed; 2 tbsp lemon juice; 1 tsp paprika; 1/4 c cilantro chopped

Steps:

  • Melt 2 tbsp butter add onion and 1 tsp salt about 5 minutes. Add spices incl 1/4 tsp pepper and cook 2 minutes. Stir in tomato paste and garlic and cook for 1. Stir in broth, water and lentils, and bring to simmer. Simmer vigorously, stirring occasionally until soft about 15 minutes. Whisk until pureed, about 30 sec. Stir in lemon juice and seas with salt and extra lemon. Melt t tbsp butter in small skillet. Remove and add paprika and 1.5 tsp dried chives. Tops soup with oil and cilantro.

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