zesty lentil soup
- Prep Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
Ingredients
- 3 tablespoons olive oil
- 1 small or 1/2 of a large onion, minced (about 1 1/2 cups)
- 3 carrots, diced small (about 1 1/2 cups)
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander seeds
- 2 1/2 tablespoons tomato paste
- 2 quarts (8 cups) vegetable broth or stock
- 1 pound (16 ounce) bag red lentils (slightly over 2 cups), sorted and rinsed
- 1 1/2 tablespoons crumbled dried mint
- 2 teaspoons paprika
- 2 teaspoons sumac
- 1/4 teaspoon cayenne pepper (or to taste)
- Salt to taste
- 1/4 cup lemon juice (about 1 to 1 1/2 lemons)
- For serving: chopped cilantro, sumac, crushed red pepper, lemon wedges, pita bread or rice
Instructions
- Place a stockpot over medium heat and add the olive oil. Stir in the onion, carrots, and garlic, and cook for about 10 minutes, stirring every minute or two, until they soften.
- Once the veggies soften, stir in the cumin and coriander seeds, and cook, stirring constantly, for another 2 minutes.
- Stir in the tomato paste and continue to cook, stirring constantly, for another minute.
- Add the vegetable broth, lentils, dried mint, paprika, sumac, and cayenne pepper. Stir together, cover, and increase heat to high. Once it comes to a boil, reduce the heat to low and continue to cook, covered, for about 10 minutes, until the lentils are starting to fall apart. *
- Taste the soup and add more salt if necessary. If the soup looks a little dry add 1/2 cup of water at a time. Partially purée the soup, if desired. Once you’re happy with the seasoning and amount of liquid, stir in the lemon juice.
- Serve either hot, chilled, or at room temperature. Garnish with cilantro, sumac, and crushed red pepper. Serve alongside lemon wedges and bread or rice.
Notes
* Most red lentils sold in US grocery stores are split red lentils. The lentils should be falling apart and past al dente.
Find it online: https://cardamomandtea.com/321/lentil-soup/