Try this Red Lentil Soup with North African Spices recipe, or contribute your own.
Suggest a better descriptionMelt 2 tablespoons butter in 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 simmer. Simmer vigorously, stirring occasionally, until lentils are soft and about half are broken down, about 15 minutes.
Whisk soup vigorously until it is coarsely pureed, about 30 seconds or blend with an immersion blender. 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 3 days. Thin soup with water, if desired, when reheating.)
Melt 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
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Serving Size: 1 (5925g) | ||
Recipe Makes: Servings | ||
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Calories: 11054 | ||
Calories from Fat: 7073 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 785.9g | 1048 % | |
Saturated Fat 240.8g | 1204 % | |
Monounsaturated Fat 318.3g | ||
Polyunsanturated Fat 160.5g | ||
Cholesterol 3802.1mg | 1170 % | |
Sodium 3562.4mg | 123 % | |
Potassium 9814.7mg | 258 % | |
Total Carbohydrate 22.3g | 7 % | |
Dietary Fiber 4.8g | 19 % | |
Sugars, other 17.5g | ||
Protein 916.5g | 1309 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 11054
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