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
• 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 teaspoon paprika
• ¼ cup chopped fresh cilantro

Directions

1. Melt butter in large saucepan over medium heat. Add onion and 1 teaspoon salt and cook, stirring occasionally, until softened but not browned, about 5 minutes. Add coriander, cumin, ginger, cinnamon, cayenne, and 1/4 teaspoon pepper and cook until fragrant, about 2 minutes. Stir in tomato paste and garlic and cook for 1 minute.
2. Stir in broth, water, and lentils and bring to simmer. Simmer vigorously, stirring occasionally, until lentils are soft and about half are broken down, about 15 minutes. Whisk soup vigorously until it is coarsely pureed, about 30 seconds. Stir in lemon juice and season with salt, pepper and extra lemon juice to taste.
3. Ladle soup into individual bowls, sprinkle with  paprika and cilantro, and serve.