A simple lentil soup that borrows Middle Eastern and North African flavors. Salted onion to start, before adding garlic, and coriander, cumin, cinnamon, ginger, and cayenne. Then simple add stock and water and simmer the lentils until soft. You can even use a whisk to blend it at the end. Finished with an Aleppo pepper oil. (Andrea calls for butter, I used EVOO—she’ll forgive me.)
by Jonnyrashid