This vibrant red lentil soup, infused with aromatic spices and finished with a fragrant spiced butter, draws inspiration from traditional Middle Eastern cuisine. The combination of warm spices and quick-cooking red lentils creates a comforting, protein-rich soup that’s both elegant and simple to prepare. Perfect for cold evenings or as a light but satisfying meal, this soup transforms humble ingredients into something truly special.
Ingredients
For the Soup Base:
- Unsalted butter: 2 tablespoons (30g)
- Large onion: 1, finely chopped
- Table salt: 1 teaspoon, plus more to taste
- Ground coriander: ¾ teaspoon (2g)
- Ground cumin: ½ teaspoon (1g)
- Ground ginger: ¼ teaspoon (0.5g)
- Ground cinnamon: ⅛ teaspoon (0.3g)
- Cayenne pepper: 1 pinch
- Tomato paste: 1 tablespoon (15g)
- Garlic clove: 1, minced
- Chicken broth: 4 cups (950ml)
- Water: 2 cups (475ml)
- Red lentils: 10½ ounces (300g/1½ cups), picked over and rinsed
- Fresh lemon juice: 2 tablespoons (30ml), plus extra for seasoning
- Black pepper: ¼ teaspoon
For the Spiced Butter Topping:
- Unsalted butter: 2 tablespoons (30g)
- Dried mint: 1½ teaspoons, crumbled
- Paprika: 1 teaspoon
- Fresh cilantro: ¼ cup, chopped
Step-by-Step Instructions
Prepare the Soup Base
- Melt 2 tablespoons butter in large saucepan over medium heat
- Add onion and salt, cook until softened (about 5 minutes)
- Add spices (coriander, cumin, ginger, cinnamon, cayenne, pepper)
- Cook until fragrant (about 2 minutes)
- Stir in tomato paste and garlic (1 minute)
Cook the Lentils
- Add broth, water, and lentils
- Bring to simmer
- Cook vigorously for 15 minutes, stirring occasionally
- Whisk soup until coarsely pureed (30 seconds)
- Stir in lemon juice and season to taste
Prepare the Spiced Butter
- Melt remaining butter in small skillet
- Remove from heat
- Stir in mint and paprika
Serve
- Ladle soup into bowls
- Drizzle each portion with 1 teaspoon spiced butter
- Garnish with fresh cilantro
Nutritional Information
Per Serving (6 servings):
- Calories: 280
- Protein: 15g
- Carbohydrates: 35g
- Fiber: 8g
- Fat: 10g
- Sodium: 590mg
Timing
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Servings: 6
Pro Tips and Tricks
- Rinse lentils until water runs clear to remove excess starch
- Don’t skip the spiced butter – it adds crucial flavor depth
- Use fresh lemon juice, not bottled, for the best taste
- Toast whole spices and grind them for enhanced flavor
- Adjust consistency with water if soup becomes too thick
- Bloom spices in butter to release maximum flavor
Variations and Substitutions
- Make it vegan using olive oil and vegetable broth
- Add diced carrots or celery for extra vegetables
- Use coconut milk for part of the liquid for richness
- Swap cilantro for parsley if preferred
- Add spinach at the end for extra nutrients
- Include roasted garlic for deeper flavor
Common FAQs
Can I use other types of lentils?
Red lentils are preferred as they cook quickly and break down to create the desired creamy texture. Other lentils won’t achieve the same consistency.
How can I make this soup thicker/thinner?
Adjust liquid amount during cooking or add hot water/broth when reheating to reach desired consistency.
Can I make this spicier?
Yes, increase cayenne pepper or add red pepper flakes to taste.
Is this soup gluten-free?
Yes, but ensure your broth is certified gluten-free if needed.
Storage and Make-Ahead Tips
- Store in airtight container in refrigerator up to 3 days
- Freezes well for up to 3 months
- Make spiced butter fresh before serving
- Thin with water or broth when reheating
- Add fresh lemon juice after reheating to brighten flavors
- Store spiced butter separately if making ahead
- Let cool completely before storing
- Reheat gently on stovetop, stirring occasionally