Soup's On, and It's Spicy

Red lentils get a kick in the pants from cumin seeds, paprika and turmeric.

Red Lentil Soup

Prep: 20 minutes

Cook: 1 hour

Total: 1 hour, 20 minutes

Yields: 4 servings

Ingredients

1 cup red lentils, washed and soaked for 1 hour, drained

2 cloves garlic, thinly sliced

1 green serrano chile, split and seeded

1 -inch piece fresh ginger, peeled and minced

1 medium onion, thinly sliced

1 large tomato, diced

2 tablespoons canola oil

1 teaspoon cumin seeds

1/2 teaspoon paprika

1/2 teaspoon turmeric

Kosher salt

Honey, for drizzling

Optional garnishes: chopped fresh cilantro, yogurt, lemon or lime wedges

Directions

1. Combine the lentils, garlic, chile, ginger, onions, tomatoes and enough water to cover in a medium saucepan over medium heat. Bring the mixture to a boil, and then lower the heat and simmer until the lentils are tender, 30 to 45 minutes. Whisk the cooked lentils to release some of their starch and break them down further.

2. Warm the oil in a small saute pan over medium heat. Add the cumin seeds and cook until they are sizzling and spluttering. Stir in the paprika and turmeric. Pour the seasoned oil onto the lentils (be prepared for a big sizzle). Stir to combine; sprinkle with salt and a small drizzle of honey. Ladle into soup bowls and garnish with cilantro, a drizzle of yogurt, lemon or lime wedges.

Recipe and photo courtesy of Aarti Sequeira and Food Network