Middle Eastern 40 min

Red Lentil Soup

Name: Red Lentil Soup
Total time: 40 min
Yield: 2 servings
Cuisine: Middle Eastern
Ingredients: 1.5 cups red lentils, rinsed; 3 tablespoons olive oil; 1 large yellow onion, diced; 4 cloves garlic, minced; 1 medium carrot, diced; 2 teaspoons cumin powder; 1 teaspoon coriander powder; 1/2 teaspoon turmeric; 1/2 teaspoon smoked paprika; 1/4 teaspoon cayenne; 1 can (14 oz) crushed tomatoes; 6 cups vegetable or chicken broth; Juice of 1 large lemon; Salt and black pepper; Fresh parsley and a drizzle of olive oil for serving

veganvegetariangluten-freehealthymeal-prepone-pan

Ingredientsfor 2

280

Cal

14g

Protein

40g

Carbs

Fat

11.5 cups red lentils, rinsed
23 tablespoons olive oil
31 large yellow onion, diced
44 cloves garlic, minced
51 medium carrot, diced
62 teaspoons cumin powder
71 teaspoon coriander powder
81/2 teaspoon turmeric
91/2 teaspoon smoked paprika
101/4 teaspoon cayenne
111 can (14 oz) crushed tomatoes
126 cups vegetable or chicken broth
13Juice of 1 large lemon
14Salt and black pepper
15Fresh parsley and a drizzle of olive oil for serving

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Instructions

1
Heat olive oil in a large pot over medium heat. Add onion and carrot and cook for 8–10 minutes until softened. Add garlic and cook 1 more minute. Add cumin, coriander, turmeric, paprika, and cayenne. Stir for 1 minute until fragrant.
2
Add crushed tomatoes and cook for 5 minutes, stirring. Add rinsed lentils and broth. Bring to a boil, then reduce to a simmer. Cook uncovered for 25–30 minutes until lentils completely break down and the soup is thick and creamy.
3
Blend the soup using an immersion blender until smooth (or leave partially chunky for texture). Add lemon juice and season generously with salt and pepper. Thin with water if needed to reach desired consistency. Serve topped with fresh parsley and a drizzle of good olive oil with warm pita or crusty bread.