Pantry staples and a familiar kitchen tool are the keys to this smooth, flavorful, quick-cooking soup
By America’s Test Kitchen, Tribune Content Agency
on
3/4 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon ground ginger
1/8 teaspoon ground cinnamon
Pinch cayenne
1 tablespoon tomato paste
1 garlic clove, minced
4 cups chicken broth
2 cups water
10 1/2 ounces (1 1/2 cups) red lentils, picked over and rinsed
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