Red lentils and potatoes give this Middle Eastern soup a velvety consistency, while toasted cumin, coriander, and cinnamon add warmth and depth for a deeply comforting meal.
1/4 cup olive oil, plus more for garnish
1 onion, chopped (about 1 1/2 cups)
2 tablespoons whole coriander seeds
1 teaspoon whole cumin seeds
3 carrots, chopped (about 2 cups)
1 (8-ounce) russet potato, chopped (about 1 cup)
1/2 cup dried red lentils, rinsed and drained
3 garlic cloves, minced (about 1 1/2 tablespoons)
2 teaspoons kosher salt
1 teaspoon ground cinnamon
1 teaspoon ground turmeric
1/4 teaspoon black pepper
4 cups water
1 (15-ounce) can crushed tomatoes, undrained
Tender mixed fresh herbs (such as dill and parsley) and sliced scallions, for garnish
Lemon wedges and flatbread or rice, for serving
Heat oil in a large pot over medium-high until shimmering. Add onion; cook, stirring often, until starting to brown, 7 to 8 minutes.
Meanwhile, place coriander and cumin in a small skillet over medium. Toast, stirring constantly, until spices are fragrant and very lightly toasted, 1 to 2 minutes. Transfer to a plate, and let cool for 5 minutes. Process spices in a spice grinder until finely ground, about 1 minute.
Once onion is browned, reduce heat to medium; add carrots, potato, lentils, garlic, salt, cinnamon, turmeric, pepper, and toasted coriander and cumin. Cook, stirring often, until spices are fragrant, 2 to 3 minutes. Add 4 cups water and tomatoes; bring to a boil over high. Partially cover, and simmer over medium-low until vegetables and lentils are tender, about 20 minutes.
Remove from heat, and transfer 3 cups lentil mixture to a blender. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening; process until smooth, about 30 seconds. Transfer blended soup back to pot, and stir until well combined.
Divide soup among 4 bowls. Top with herbs and scallions; garnish with a drizzle of olive oil. Serve with lemon wedges and flatbread or rice.
