Red Lentil Soup
Ingredients
The soup
-
2
tablespoons
olive oil
-
1
large
onion, diced
-
4
cloves
garlic, roughly chopped
-
2
cups
carrots, diced
-
1
stalk
celery, sliced (optional)
-
½
teaspoon
salt
-
½
teaspoon
black pepper
-
1
medium
tomato, diced
-
1½
teaspoons
ground cumin
-
½
teaspoon
sumac (optional)
-
½
teaspoon
chili powder or red paprika
-
1
cup
red lentils
-
4
cups
vegetable broth or chicken stock
-
1
cup
water
-
pinch
cayenne pepper or Aleppo chili flakes
-
1
large squeeze
fresh lemon juice
Garnishes
-
to taste
extra virgin olive oil
-
to taste
fresh herbs (parsley, cilantro, or mint)
-
to taste
Aleppo chili flakes
-
to taste
sumac
Instructions
- Prep all the veggies.
- Heat olive oil in a large pot over medium-high heat, add onion and garlic, and stir until fragrant.
- Lower heat, add carrots, celery, salt, and pepper, and sauté for several minutes.
- Add tomatoes and spices, and sauté for a few more minutes.
- Pour in lentils, broth, and water. Bring to a boil, then cover and simmer until lentils are cooked through.
- Blend the soup partially, leaving some texture. Adjust consistency with more broth if desired.
- Add lemon juice and cayenne, adjusting seasoning to taste.
- Serve in bowls, garnished with olive oil and fresh herbs.
Nutrition Facts (estimated)
Servings
6
Calories
200
Total fat
6.4g
Total carbohydrates
30.3g
Total protein
8.5g
Sodium
608mg
Cholesterol
0mg
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