Red lentil soup with North African spices from Cook's Illustrated Annual Edition 2016 (page 22) by Cook's Illustrated Magazine

  • ground cayenne pepper
  • cilantro
  • ground cinnamon
  • ground coriander
  • ground cumin
  • ground ginger
  • red lentils
  • onions
  • paprika
  • tomato paste
  • chicken broth
  • dried mint

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • wittwoman on April 10, 2016

    Really interesting, complex flavor. Like that the soup isn't completely pureed.

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