Moroccan Red Lentil Soup

Forget your “same old, same old” lentil soup and take a deep breath. Can you smell the cumin, the coriander, the whiff of cinnamon? Open your eyes and take in the burnt-orange glow of turmeric burnished with tomatoes and sweet paprika. Lentil soups may come and go, but this exotic concoction will stick in your memory, not just for its heady aromas and hearty texture, but also for its ease and versatility. Unlike dried beans, red lentils don’t need to be soaked before they’re cooked.