Red Lentil Soup With North African Spices

Turmeric is a bright yellow of the spice rainbow, is a powerful medicine that has long been used in the Chinese and Indian systems of medicine as an anti-inflammatory agent. Serves 4 1 tbsp oil for cooking 1 large onion, chopped fine Salt and pepper ¾ teaspoon ground coriander ½ teaspoon ground cumin 1" fresh ginger Pinch cayenne 1 tablespoon tomato paste 1 garlic clove, minced 6 cups water (1 ½ cups) red lentils 2 tablespoons lemon juice, plus extra for seasoning 1 ½ teaspoons dried mint 1 teaspoon paprika ¼ cup chopped fresh cilantro 1 tbsp butter, 1 tbsp oil 1 tablespoons oil 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,, cayenne, and 1/4 teaspoon pepper and cook until fragrant, about 2 minutes. Stir in tomato paste and garlic and cook for 1 minute. Stir in water, and lentils and bring to simmer. Simmer vigorously, stirring occasionally, until lentils are soft and about half are broken down, about 15 minutes. Use hand blender to puree everything. Stir in lemon juice and season with salt and extra lemon juice to taste. Cover and keep warm. (Soup can be refrigerated for up to 3 days. Thin soup with water, if desired, when reheating.) Melt remaining 1 tablespoons butter , 1 tbsp grapeseed oil in small skillet. Remove from heat and stir in mint and paprika. Ladle soup into individual bowls, drizzle each portion with 1 teaspoon spiced butter, sprinkle with cilantro, and extra lemon juice serve.