Red Lentil Soup

As we get nearer to Thanksgiving, I am thinking of comforting food, and trying to lean into the immigrant history of America--once the holiday is upon us I will be thinking of native food that helped sustain my relatives in those early days in New England four hundred years ago. This is a keeper. Very easy, start to finish, and I gifted a quart to one of my kids when he was picking up his dog, and my DIL had finished it before it was even cooled down--that good! Ingredients 4 tablespoons unsalted butter 1 large onion, chopped fine Salt and pepper ¾ teaspoon ground coriander ½ teaspoon ground cumin ¼ teaspoon ground ginger ⅛ teaspoon ground cinnamon Pinch cayenne--or I used sliced jalapenos 1 tablespoon tomato paste 1 garlic clove, minced 4 cups chicken broth 2 cups water 10 ½ ounces (1 ½ cups) red lentils, picked over and rinsed 2 tablespoons lemon juice, plus extra for seasoning 1 ½ teaspoons dried mint, crumbled 1 teaspoon paprika ¼ cup chopped fresh cilantro Melt butter in large saucepan over medium heat. Add onion and some salt and cook, stirring occasionally, until softened but not browned, about 5 minutes. Add coriander, cumin, ginger, cinnamon, cayenne, and pepper and cook until fragrant, about 2 minutes. Stir in tomato paste and garlic and cook for 1 minute. Stir in broth, water, and lentils and bring to simmer. Simmer vigorously, stirring occasionally, until lentils are soft and about half are broken down. Whisk soup vigorously until it is coarsely pureed. Stir in lemon juice and season with salt and extra lemon juice to taste. Thin with water as needed.