Ingredients
- Extra virgin olive oil (5 tablespoons).
- Yellow onion, chopped (1 medium).
- Garlic cloves, minced (3).
- Carrots, chopped (2-3).
- Russet potato, diced (1 medium).
- Kosher salt.
- Tomato paste (2 tablespoons).
- Low-sodium vegetable broth (6 cups).
- Aleppo pepper (2 teaspoons).
- Ground cumin (1 teaspoon).
- Ground coriander (1/2 teaspoon).
- Red lentils (1 cup).
- Lemon, cut in wedges (1).
Instructions
- Sauté onions, garlic, carrots and potatoes until soft.
- Add tomato paste, broth, spices and lentils.
- Boil 5 minutes then simmer covered 15-20 minutes until tender.
- Purée soup until smooth and creamy.
- Heat oil with Aleppo pepper and garlic until fragrant.
- Drizzle with spiced oil and serve with lemon.
Notes
Can be made ahead.
Freezes well.
Naturally gluten-free.
Nutrition
- Calories: 283
- Fat: 12 g
- Carbohydrates: 35 g
- Protein: 11 g