Red lentil soup with North African spices from The Complete Mediterranean Cookbook: 500 Vibrant, Kitchen-Tested Recipes for Living and Eating Well Every Day (page 54) by America's Test Kitchen Editors

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Notes about this recipe

  • korkyporky on March 07, 2025

    This was just okay, not too special of a red lentil soup.

  • Aggie92 on February 04, 2017

    Double the spices in the soup and skip the finishing spice oil. You won't be sorry. My lentils took twice as long to cook...probably due to high altitude. I also had some veggies lying around the crisper drawer so I diced up one large carrot, two celery stalks, and one red pepper and added them with the onion. Served with a sprinkle of cilantro.

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