Red Lentil Soup
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Ingredients
- 3 tablespoons olive oil, plus more for serving
- 1 large onion, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- 1⁄4 teaspoon ground turmeric
- Kosher salt and black pepper, to taste
- 1 pinch Aleppo chili, plus more for serving
- 4 cups chicken broth
- 2 cups water
- 1 cup red lentils
- 1 large carrot, peeled and diced
- Juice of 1⁄2 lemon
- 3 tablespoons fresh cilantro, chopped
Instructions
- Heat olive oil in a large pot over medium-low heat. Add onion and cook, stirring occasionally, until deeply caramelized, about 20 minutes.
- Add garlic and cook until fragrant, about 3 minutes.
- Increase heat to medium. Add tomato paste and cook until darkened, about 1 minute. Add cumin, turmeric, a generous pinch of salt, black pepper, and Aleppo chili. Cook until spices are fragrant, about 2 minutes.
- Add broth, water, lentils, and carrot. Bring to a simmer, then lower heat and partially cover. Cook until lentils are tender and beginning to break down, about 20 minutes. Taste and adjust seasoning with salt.
- Using an immersion blender, partially blend about half the soup while leaving some texture.
- Return to heat if needed to warm through. Stir in lemon juice and cilantro.
- Serve hot, drizzled with olive oil and topped with an additional sprinkle of Aleppo chili.