Pantry staples and a familiar kitchen tool are the keys to this smooth, flavorful, quick-cooking soup
2 tablespoons lemon juice, plus extra for seasoning
1 1/2 teaspoons dried mint, crumbled
1 teaspoon paprika
1/4 cup chopped fresh cilantro
1. Melt 2 tablespoons of butter in a large saucepan over medium heat. Add onion and 1 teaspoon salt and cook, stirring occasionally, until softened but not browned, about 5 minutes. Add coriander, cumin, ginger, cinnamon, cayenne and 1/4 teaspoon pepper and cook until fragrant, about 2 minutes. Stir in tomato paste and garlic and cook for 1 minute. Stir in broth, water and lentils and bring to a simmer. Simmer vigorously, stirring occasionally, until lentils are soft and about half are broken down, about 15 minutes.
2. Whisk the soup vigorously until it is coarsely pureed, about 30 seconds. Stir in lemon juice and season with salt and extra lemon juice to taste. Cover and keep warm. (Soup can be refrigerated for up to three days. Thin the soup with water, if desired, when reheating.)
3. Melt the remaining 2 tablespoons butter in small skillet. Remove from heat and stir in mint and paprika. Ladle soup into individual bowls, drizzle each portion with 1 teaspoon spiced butter, sprinkle with cilantro and serve.
Recipe note: Pair this soup with a salad and bread for lunch or a light supper.
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