Pantry Friendly Red Lentil Soup with North African Spices

 

2 T. Olive oil

1 large Onion

Salt and 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 clove Garlic ; minced

4 C. vegetable broth ; maybe more if needed

2 C. Water

10.5 ounces red lentils ; picked over and rinsed

2 T. Lemon Juice ; more for seasoning

 

Heat 2 T. oil in large saucepan over medium heat until shimmering. Add onion and 1/2 tsp. salt and cook, stirring occasionally, until softened, about 5 minutes. Stir in coriander, cumin, ginger, cinnamon, 1/4 tsp. pepper, and cayenne 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 vigorous simmer. Cook, stirring occasionally, until lentils are soft and about half are broken down, about 15 minutes. Whisk soup vigorously until broken down to coarse puree, about 30 seconds. Adjust consistency with extra hot broth as needed. Stir in lemon juice and season with salt and extra lemon juice to taste. Cover and keep warm.