Egyptian Red Lentils With Chicken

Rinse the red lentils under running water and pick out any noticeable rocks. Heat vegetable oil over medium in a large heavy bottomed soup pot. Dice onion, carrot, and celery. Add to oil. Sweat vegetables for 3 minutes. Mince garlic and add to the pot. Sweat for another 2 minutes.

Stir in cayenne, paprika, ginger, fennel, cumin, cinnamon, and turmeric. Stir until fragrant for about 60 seconds. Stir in tomato paste to event coat vegetables. Add chicken broth, lentils, and chicken. Bring to a boil. Reduce heat to medium low and simmer for 45 minutes with lid on, partially ajar.

Remove chicken from the lentils and let cool slightly. Remove meat from bone and shred. Turn off heat on the lentil soup. Use an immersion blender to blend until smooth. (Or puree in a standing blender in two batches.) Taste and add salt and pepper to taste. Stir in the juice of one lemon. Melt butter in separate pan over low heat. Skim off the milk solids.

To serve, dish up lentils, drizzle with a bit of the clear melted butter, top with shredded chicken and cilantro sprigs. Serve with warm pita.