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Red Lentil Soup

Red Lentil Soup

  • Makes
    4 servings
  • Cook Time
    45 minutes
  • Active time plus cooling
    15 minutes active
  • Rating

This simple yet robust soup is rich with butter and earthy paprika. Red lentils cook quickly and become creamy as they break down. The infused butter that's drizzled on at the end gives the soup a moderate heat; adjust it by reducing or increasing the red pepper flakes.

Ingredients
  • 6

    tablespoons salted butter, divided

  • 1

    yellow onion, chopped

  • 1

    tablespoon plus 1 teaspoon sweet paprika

  • 2

    teaspoons ground cumin

  • 1

    cup red lentils

  • Kosher salt

  • Big pinch of red pepper flakes

  • Optional garnish: Chopped fresh mint

In a large saucepan, melt 3 tablespoons of the butter. Add the onion and cook, stirring, until golden brown. Stir in the 1 tablespoon paprika, cumin, lentils, 4½ cups water and 2 teaspoons salt.

Bring to a simmer, then cover and cook, stirring occasionally, for 30 minutes. In an 8-inch skillet, melt the remaining 3 tablespoons butter. Swirl in the remaining 1 teaspoon paprika and pepper flakes, then cook until the butter turns red. Serve the soup drizzled with the butter.

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