How to Make Easy Red Lentil Soup with North African Spices

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Test cook Erin McMurrer uncovers the secrets to the ultimate Red Lentil Soup with North African Spices. Get the recipe for Red Lentil Soup with North African Spices: Buy our winning large saucepan: ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America’s Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios . It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version. If you like us, follow us:.

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41 COMMENTS

  1. This is a great recipe but I highly recommend turmeric as well. I'd use 1/2 tablespoon for that quantity soup. Along with the ginger and cinnamon, the turmeric would make it one of the best anti-inflammatory meals you can make. Your body will thank you after eating that meal.

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  3. I'm north African, this recipe is usually vegan, we add carrots for taste and color. Some people add potatoes for thickness. On the spices, we add turmeric, black pepper, cumin and coriander, ginger and cayenne are okay to add to preference, we don't add cinnamon though. The topping sounds more turkish than North African.

  4. I just made this soup and I love it! The ratio of lentils to liquid is perfect. The spice blend is very good and I was happy to have all of them on hand when I found this recipe. I'll definitely be making it again! I used vegetable broth and olive oil, and I didn't even make the garnish. I used my blender for about a third of the batch, which made it thick and creamy. It really doesn't get much easier than this!

  5. I found this soup to be on the subtly spiced side. It's perfect for those who don't like their spices bold. However, I was prepared for something a little more flavorful, but then I'm just coming off a heavy rotation of curried coconut chickpeas. So, probably not a fair expectation. It sort of reminds me of the soup my Sudanese friend makes & serves before the main course. Also, I think I under cooked the lentils a bit because even after whisking they didn't really mush up much. Nonetheless, the lentils gave me a nice creamy soup. And, it is ultimately satisfying. Thanks for sharing!

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