Dinner Tonight: Coriander-Orange-Scented Red Lentil Soup Recipe

• 1 small bunch cilantro
• 2 tablespoons extra-virgin olive oil
• 3 medium onions, chopped
• salt and black pepper
• 4 garlic cloves, diced
• 1/2-inch piece fresh ginger, peeled and diced
• 2 teaspoons ground coriander seed
• Zest and juice 1 orange
• 1 can (14-ounce) chicken broth
• 2 1/2 cups water
• 3/4 cup red lentils
• Juice of 1/2 lemon
• 1 additional cup orange juice

1. Rinse and dry the cilantro. Chop off the bottom 3 inch of the stems, and then chop the stems finely. Set those aside, and then roughly chop half of the leaves. Set the other half aside for another dish.
2. Pour the olive oil into a large pot set over high heat. Add 2/3rds of the onions. Cook for a few minutes, stirring often, until they are browned. Add the cilantro stems, garlic, ginger, ground coriander seed, and orange zest. Stir well and cook for 30 seconds. Turn off the heat, and scrape contents into a bowl and set aside.
3. Return the cleaned pot to the stove. Add the broth, water, lentils, and the rest of the onions. Bring to a simmer and cook for 7 to 10 minutes, or until the lentils getting tender. Add the sauteed ingredients, cover the pot, and simmer for 15 minutes.
4. Pour in the lemon juice, the juice of the zested orange, and 1/2 of the additional orange juice. Season with salt and pepper to taste. Taste the soup, if it needs more orange juice add the other 1/2 cup. Ladle the soup into bowls and garnish with the chopped cilantro.

cilantro, extravirgin olive oil, onions, salt, garlic, ginger, ground coriander seed, orange, chicken broth, water, red lentils, lemon, orange juice

Taken from www.seriouseats.com/recipes/2010/01/coriander-orange-scented-red-lentil-soup-recipe.html (may not work)