SPICY RED LENTIL SOUP

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SPICY RED LENTIL SOUP image

Categories     Soup/Stew     Vegetable     Vegan

Yield 2.5 quarts

Number Of Ingredients 14

2 tablespoons extra-virgin olive oil
2 large onions, finely chopped
6 cloves garlic, minced
2 teaspoons ground cumin
1 teaspoon ground coriander
Pinch cayenne
2 large bay leaves
1½ cups red lentils, picked over and rinsed
1 quart low-sodium vegetable broth
2 cups tomato juice
Salt and pepper
1 tablespoon dried mint
½ cup chopped fresh cilantro
2 tablespoons freshly squeezed lime juice, plus 1 lime cut into wedges

Steps:

  • In a large Dutch oven over medium heat, heat oil until shimmering. Add onions and cook, stirring frequently, until soft, about 8 minutes. Add garlic, cumin, coriander, cayenne, and bay leaves, and cook, stirring constantly, until fragrant, about 1 minute. Add lentils, broth, tomato juice, and 3 cups water, increase heat to high, and bring to a boil. Add 1½ teaspoons salt and pepper to taste, reduce heat to low, cover, and simmer until lentils are fully tender and begin to split apart, about 45 minutes. Discard bay leaves, add mint, 6 tablespoons cilantro, and lime juice, and stir to mix. Adjust seasoning with salt, pepper, or lime juice, if necessary, and serve hot with lime wedges and remaining cilantro.

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