1. Pick over the red lentils and discard any misshapen lentils or stones. 2. Rinse lentils and drain. 3. In a saucepan over medium heat, melt the butter. 4. Add the onion and saute, stirring occasionally, until tender and translucent (8 to 10 minutes). 5. Add the coriander, cumin, ginger, turmeric, and cayenne and stir to mix well. 6. Reduce the heat to low and cook, stirring occasionally, to release the flavors of the spices (2 to 3 minutes). 7. Add the lentils and then gradually add the water or stock, stirring constantly. 8. Bring to a boil over high heat, reduce the heat to low, cover partially, and simmer until the lentils are very soft (30 to 40 minutes). 9. Remove from the heat and let cool slightly. 10. Working in batches, puree the soup in a blender or food processor. 11. Return the soup to a clean saucepan and place over medium heat. 12. Stir in the tomatoes and lemon juice and cook until heated through. 13. Season with salt and black pepper. ---------------------------------------------------------------------------
Nutrition
Ingredients
