3 tablespoons olive oil, divided
1 yellow onion, diced
1 garlic clove, minced
1 tablespoon tomato paste
4 teaspoons paprika, divided
3/4 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon ground ginger
1/8 teaspoon ground cinnamon
pinch cayenne
1 cup red lentils
6 cups water
2 teaspoons kosher salt
1/4 teaspoon red pepper flakes
Minced fresh mint leaves and lemon wedges for serving
Heat 1 tablespoon of the olive oil in a saucepan over medium heat. Add the onion and 1 teaspoon of salt and cook until softened, 5 minutes. Add the garlic and cook 30 seconds. Add tomato paste, 3 teaspoons of the paprika, and the cumin, and cook 1 minute. Add the lentils, rice, water, and remaining teaspoon of salt. Bring to a boil, then cover and reduce to a simmer until the lentils are tender and breaking down, 20 minutes. Meanwhile, in a small skillet over medium, heat the remaining 2 tablespoons olive oil with the remaining teaspoon paprika and the red pepper flakes. Cook for 1 or 2 minutes to infuse the oil with the flavors. Just before serving, whisk the soup vigorously to partially puree the lentils, creating a creamy texture. Serve the soup drizzled with the flavored oil and sprinkled with the mint leaves, with lemon wedges on the side.
1 yellow onion, diced
1 garlic clove, minced
1 tablespoon tomato paste
4 teaspoons paprika, divided
3/4 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon ground ginger
1/8 teaspoon ground cinnamon
pinch cayenne
1 cup red lentils
6 cups water
2 teaspoons kosher salt
1/4 teaspoon red pepper flakes
Minced fresh mint leaves and lemon wedges for serving
Heat 1 tablespoon of the olive oil in a saucepan over medium heat. Add the onion and 1 teaspoon of salt and cook until softened, 5 minutes. Add the garlic and cook 30 seconds. Add tomato paste, 3 teaspoons of the paprika, and the cumin, and cook 1 minute. Add the lentils, rice, water, and remaining teaspoon of salt. Bring to a boil, then cover and reduce to a simmer until the lentils are tender and breaking down, 20 minutes. Meanwhile, in a small skillet over medium, heat the remaining 2 tablespoons olive oil with the remaining teaspoon paprika and the red pepper flakes. Cook for 1 or 2 minutes to infuse the oil with the flavors. Just before serving, whisk the soup vigorously to partially puree the lentils, creating a creamy texture. Serve the soup drizzled with the flavored oil and sprinkled with the mint leaves, with lemon wedges on the side.
Comments