Red Lentil Soup with Warm Spices

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Appears in Cook's Illustrated January/February 2016, America's Test Kitchen TV

Pantry staples and a familiar kitchen tool are the keys to a smooth, flavorful soup.

SERVES 4 to 6

TIME 55 minutes

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WHY THIS RECIPE WORKS

Red lentils cook quickly into a nubbly puree, but their mild flavor requires a bit of embellishment. We start by sautéing onions in butter and use the warm mixture to bloom some fragrant spices found in North African cooking: coriander, cum...

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