Red Lentil Soup
1.
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 |
2.
Add garlic and cook until fragrant, about 3 minutes.
| 2 each | Garlic |
3.
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 |
4.
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 |
5.
Using an immersion blender, partially blend about half the soup while leaving some texture.
6.
Return to heat if needed to warm through. Stir in lemon juice and cilantro.
| 1–2 tbsp | Lemon Juice |
| 3 tbsp | Cilantro |
7.
Serve hot, drizzled with olive oil and topped with an additional sprinkle of Aleppo chili.