Easy Red Lentil Soup with North African Spices Recipe | Quick and Delicious
Red lentils are known for their quick cooking time and creamy consistency, making them perfect for soups. This easy red lentil soup recipe combines the flavors of North African spices to create a rich and flavorful dish. Start by sautéing chopped onions in melted butter until they become translucent. Then, add a blend of spices including black pepper, ginger, cayenne, cinnamon, coriander, and cumin to infuse the soup with warmth and aroma. Cook the spice mixture for a few minutes to release their flavors. Next, add tomato paste and minced garlic to deepen the taste. Pour in chicken broth and water, followed by red lentils, and bring the mixture to a boil. Reduce the heat to a simmer and let the lentils cook until they break down and thicken the soup. To achieve a smooth consistency, whisk the soup with a whisk. Season with lemon juice and a pinch of salt to enhance the flavors. Lastly, prepare a simple garlic butter garnish with melted butter, dried mint, and paprika. Drizzle the garnish over the soup and serve with fresh cilantro for a touch of freshness. This red lentil soup with North African spices is a quick, easy, and delicious recipe that will impress your taste buds!
Ingredients:
- 2 tablespoons melted unsalted butter
- 1 large onion, finely chopped
- 1 teaspoon table salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground ginger
- Pinch of cayenne
- 1/8 teaspoon ground cinnamon
- 3/4 teaspoon ground coriander
- 1/2 teaspoon cumin
- 1 tablespoon tomato paste
- 1 clove minced garlic
- 4 cups chicken broth
- 2 cups water
- 1 1/2 cups red lentils
- 2 tablespoons lemon juice
- Pinch of salt (to taste)
- 2 tablespoons melted butter
- 1 1/2 teaspoons dried mint
- 1 teaspoon paprika
- Fresh cilantro (for garnish)
Cooking steps:
- In a large pot, melt the butter over medium heat. Add the chopped onion and sprinkle with salt. Cook for about 5 minutes, until the onions are softened and translucent.
- Stir in the black pepper, ground ginger, cayenne, ground cinnamon, ground coriander, and cumin. Cook for 2 minutes to allow the spices to bloom.
- Add the tomato paste and minced garlic. Cook for 1 minute to develop the flavors.
- Pour in the chicken broth and water. Add the red lentils. Bring the mixture to a boil, then reduce the heat to a simmer. Cook for about 15 minutes, until the lentils have broken down and thickened the soup.
- Whisk the soup for 30 seconds to achieve a smooth consistency.
- Stir in the lemon juice and season with a pinch of salt.
- In a separate small saucepan, melt the butter for the garnish. Add the dried mint and paprika. Cook for a minute to infuse the flavors.
- Ladle the soup into bowls and drizzle with the garlic butter garnish. Garnish with fresh cilantro.
- Serve and enjoy!
