Curried Red Lentil Soup

Serve this soup with naan; the bread is just wonderful when dipped in the soup!

3 Tbsp unsalted butter
2 medium-large onions, chopped fine
3 medium cloves garlic, minced
1 Tbsp minced fresh ginger
1 tsp ground coriander
1 tsp brown sugar
½ tsp turmeric
¼ tsp cayenne pepper
¼ tsp cinnamon
1 cup split red lentils, rinsed and picked through
1 tsp salt
4 cups chicken stock
½ cup plain yogurt for serving
2 Tbsp chopped fresh cilantro for serving

Heat the butter in a large stockpot or Dutch oven over medium heat. When the butter melts, add the onions and cook until they soften, about 4 minutes. Add the garlic, ginger, cumin, coriander, brown sugar, turmeric, cayenne, and cinnamon and cook, stirring constantly, until fragrant, about 1 minute.

Stir in lentils and salt. Add the stock and 1 ½ cups water and bring to a boil over high heat. Reduce heat to low, partially cover, and simmer until lentils are very soft and falling apart, about 35 minutes. Serve immediately, garnishing each bowl with a spoonful of yogurt and some cilantro.


from America's Test Kitchen