Description
A warming and hearty soup that’s nutritious and easy to make, perfect for chilly days.
Ingredients
Scale
- 2 tbsp tomato paste
- 2 tbsp olive oil
- 1 large lemon (for juice)
- 6 cups low-sodium vegetable broth
- 1 tsp cumin
- 1/2 tsp coriander
- 1 medium russet potato (diced)
- 1 tsp Aleppo pepper (freshly ground preferred)
- 1 medium yellow onion (diced)
- 2 to 3 carrots (chopped)
- 2 garlic cloves (minced)
- 1 cup red lentils
- Kosher salt to taste
- 1 garlic clove (thinly sliced)
- 1 tsp Aleppo pepper
- 3 tbsp extra virgin olive oil (for drizzling)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onions and garlic, and sauté until the onions become translucent, about 5-7 minutes.
- Stir in the chopped carrots and diced potato. Cook for an additional 5 minutes, stirring occasionally to prevent sticking.
- Add the tomato paste, cumin, coriander, and Aleppo pepper into the pot, stirring well to coat the vegetables. Cook for another 2 minutes until fragrant.
- Rinse the red lentils under cold water before adding them to the pot, along with the vegetable broth. Bring the mixture to a boil.
- Once boiling, reduce the heat to a simmer and cover the pot. Let it cook for about 25-30 minutes or until the lentils and potatoes are tender.
- Stir in the lemon juice, and season with kosher salt as needed.
- For an extra touch, drizzle the soup with extra virgin olive oil and garnish with thinly sliced garlic and a sprinkle of Aleppo pepper before serving.
Notes
Rinse lentils before use, adjust thickness by blending portion of the soup, and allow flavors to meld by letting it sit before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Turkish
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 2g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg