SPICY RED LENTIL SOUP
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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