Red Lentil Soup with North African Spices

Cook's Illustrated (January 2016)

This is not a main course.

Onion
				Soften, 5 min.
	1	large	onion, chopped fine
	2	T	butter
	1	t	salt
Spices
				Until fragrant, 2 min.
	3/4	t	ground coriander
	1/2	t	ground cumin
	1/4	t	ground ginger
	1/8	t	ground cinnamon
	1	pinch	cayenne
	1/4	t	pepper
Tomato and Garlic
				Stir in, 1 min.
	1	T	tomato paste
	1	clove	garlic, minced
Simmer
				Simmer, until lentils soft and half broken down, 15 min.
	10 1/2	oz	red lentils, picked over and rinsed
	4		cups chicken broth
	2		cups water
Finish
	Whisk vigorously until coarsly pureed, 30 sec.

				Stir in. Season with salt and extra lemon juice.
	2	T	lemon juice, plus extra for seasoning	Stir in. Season with salt and extra lemon juice.

	Cover and keep warm. (At this point, you can refrigerate 3 days. Thin with water when reheating.) Meanwhile...
Spiced Butter
				Melt in small skillet.
	2	T	butter	Melt in small skillet.

				Off heat, stir into butter.
	1 1/2	t	dried mint, crumbled
	1	t	paprika
Garnish
				Ladle into bowls. Drizzle with 1 t spiced butter. Sprinkle with cilantro.
	1/4	c	chopped cilantro