Why This Recipe Works

Red lentils cook quickly into a nubbly puree, but their mild flavor requires a bit of embellishment. We start by sautéing onions in butter and use the warm mixture to bloom some fragrant spices found in North African cooking: coriander, cumin, cinnamon, ginger, and cayenne. Tomato paste and garlic complete the base before the addition of the lentils, and a mix of chicken broth and water gives the soup a full, rounded character. After only 15 minutes of cooking, the lentils are soft enough to be pureed with a whisk. A generous dose of lemon juice brings the flavors into focus, and a drizzle of spice-infused butter and a sprinkle of fresh cilantro complete the transformation of commonplace ingredients into an exciting yet comforting soup.

Before You Begin

Pair this soup with a salad and bread for lunch or a light supper.

Instructions

Melt 2 tablespoons butter in large saucepan over medium heat. Add 1 finely chopped onion and 1 teaspoon salt. Cook, stirring occasionally, until softened but not browned, about 5 minutes.

Stir in ¾ teaspoon coriander, ½ teaspoon cumin, ¼ teaspoon ginger, ⅛ teaspoon cinnamon, pinch cayenne, and ¼ teaspoon black pepper. Cook, stirring frequently, until fragrant, about 2 minutes. Stir in 1 tablespoon tomato paste and 1 clove minced garlic. Cook, stirring constantly, for 1 minute.

Stir in 4 cups chicken broth, 2 cups water, and 1½ cups red lentils, and bring to simmer. Simmer vigorously, stirring occasionally, until lentils are soft and about half are broken down, about 15 minutes.

Whisk soup vigorously until it is coarsely pureed, about 30 seconds. Stir in 2 tablespoons 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.)

Melt remaining 2 tablespoons butter in small skillet. Remove from heat and stir in 1½ teaspoons dried mint and 1 teaspoon paprika.

Ladle soup into individual bowls, drizzle each portion with 1 teaspoon spiced butter, 1 tablespoon chopped cilantro, and serve.