Red Lentil Soup
PDF
- Yield
- 4 servings
- Prep
- 0:10:00
- Cook Time
- 0:45:00
- Cuisine
- Middle Eastern
- Filed Under
- Soups & Stews
- Heat olive oil in a large pot over medium-low heat. Add onion and cook, stirring occasionally, until deeply caramelized, about 20 minutes.
| 3 tbsp |
Olive Oil |
| 1 each |
Onion |
- 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.
| 1 tbsp |
Tomato Paste |
| 1 tsp |
Ground Cumin |
| 1⁄4 tsp |
Turmeric |
|
Kosher Salt |
|
Black Pepper |
| 1⁄8 tsp |
Aleppo Chili |
- 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.
| 4 cup |
Chicken Broth |
| 2 cup |
Water |
| 1 cup |
Red Lentils |
| 1 each |
Carrots |
- 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.
| 1–2 tbsp |
Lemon Juice |
| 3 tbsp |
Cilantro |
- Serve hot, drizzled with olive oil and topped with an additional sprinkle of Aleppo chili.
