4 tbl extra virgin olive oil, divided
1 onion, chopped
Salt and pepper
3/4 tsp ground coriander
1/2 tsp ground cumin
1/4 tsp ground ginger
1/8 tsp ground cinnamon
1/8 tsp cayenne pepper
1 Tbl tomato paste
1 clove garlic, minced
4 cups low sodium vegetable broth
2 cups water
10 1/2 oz (1 1/2 cups) red lentils, picked over and rinsed
2 Tbl lemon juice
1 teaspoon paprika
Heat 2 tablespoons olive oil in a large dutch oven. Add onion, 1 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring often, until softened, 5 to 8 minutes.
Add coriander, cumin, ginger, cinnamon, cayenne, tomato paste, and garlic and cook 1 minute until fragrant.
Add broth and water and bring to a boil. Add the lentils. Simmer vigorously, stirring occasionally, until lentils are tender, about 15 minutes.
With a wire whisk, whisk the soup vigorously to break down half the lentils into a creamy texture. Whisk in the lemon juice.
In a small skillet, heat the remaining 2 tbl extra virgin olive oil and paprika over medium high heat just until fragrant.
Serve the soup, drizzling paprika oil over each serving.
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