Ingredients
Units
Scale
- 2 tbsp tomato paste
- 2 tbsp olive oil
- Juice of 1 large lemon
- 6 cups low-sodium vegetable broth
- 1 tsp cumin
- 1/2 tsp coriander
- 1 medium russet potato, diced
- 1 tsp Aleppo pepper, freshly ground
- 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 for drizzling
- 3 tbsp extra virgin olive oil for drizzling
Instructions
- Heat 2 tablespoons of olive oil in a large pot over medium heat. Add in the diced onions, and sauté for about 5 minutes until translucent. Then, add the minced garlic and cook for an additional minute.
- Stir in the chopped carrots and diced potatoes, cooking for about 3 minutes. Add the tomato paste, stirring constantly until it deepens in color for another minute.
- Add the spices: cumin, coriander, and Aleppo pepper, stirring well to coat the vegetables.
- Add the washed red lentils along with the vegetable broth. Bring to a boil, then reduce heat and simmer for about 20 to 25 minutes until the lentils and veggies are tender.
- Stir occasionally, check the seasoning, adding kosher salt as needed. Once cooked, stir in the lemon juice, and garnish with sliced garlic and drizzle with extra virgin olive oil before serving.
Notes
This soup is naturally gluten-free and vegan. Serve it with crusty bread, fresh herbs, or a dollop of yogurt.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Turkish
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 4g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg