✤1 tbsp olive oil
✤1 large onion, chopped fine (~316g)
✤1 tsp salt
✤1 tsp ground coriander
✤1/2 tsp cumin
✤1/4 tsp ground ginger
✤1/4 tsp black pepper
✤1/8 tsp cinnamon
✤1/8 tsp cayenne
✤1 tbsp tomato paste
✤1 clove garlic, minced
✤4 cups vegetable broth
✤2 cups water
✤10.5 oz dried red lentils, rinsed
✤2 tbsp lemon juice, plus extra to taste
❖Heat the oil in a stockpot over med heat. Add the onion & salt and cook until softened, about 5 min. Stir in all spices and cook until fragrant, about 2 min. Stir in tomato paste & garlic and cook for 1 min.
❖Stir in broth, water & lentils and bring to vigorous simmer. Cook, stirring occasionally, until lentils are soft, about 15 min.
❖Whisk soup vigorously until broken down to coarse pureé, about 1 min.
❖Stir in lemon juice and season with salt & extra lemon juice as desired.
