How to Make Easy Red Lentil Soup with North African Spices

red lentils

🥗Healthier: green lentils

💰Cheaper: split peas

Green lentils maintain a similar texture while being more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

Melt 2 tablespoons of unsalted butter in a large pot over medium heat.

Add 1 large chopped onion and 1 teaspoon of table salt; sweat the onions for about 5 minutes until softened and translucent.

Add spices: 1/4 teaspoon black pepper, 1/4 teaspoon ground ginger, pinch of cayenne, 1/8 teaspoon ground cinnamon, 3/4 teaspoon coriander, and 1/2 teaspoon cumin; cook for 2 minutes to bloom the spices.

Stir in 1 tablespoon of tomato paste and 1 clove of minced garlic; cook for 1 minute until the tomato paste darkens.

Add 4 cups of chicken broth and 2 cups of water to the pot; stir to combine.

Add 1.5 cups of red lentils; bring the mixture to a boil and then reduce to a simmer.

Cook for about 15 minutes until the lentils break down and thicken the soup.

Whisk the soup for 30 seconds to achieve a homogeneous texture.

Stir in 2 tablespoons of lemon juice and season to taste with salt.

In a separate bowl, combine 2 tablespoons of melted butter, 1.5 teaspoons of dried mint, and 1 teaspoon of paprika; drizzle this mixture over the soup as a garnish.

Garnish the soup with fresh cilantro before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary