Description
A comforting and flavorful Easy Red Lentil Soup made with red lentils, vegetables, and warm spices, blended to a smooth texture and finished with a fragrant Aleppo pepper butter drizzle. Perfect for a nourishing and satisfying meal.
Ingredients
Scale
Main Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 large yellow onion (diced)
- 2 medium carrots (peeled and diced)
- 1 medium potato (Yukon gold) (peeled and diced)
- 3 garlic cloves (minced)
- 2 tablespoons tomato paste
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 cup red lentils (rinsed)
- 6 cup low-sodium vegetable broth
Topping
- 3 tablespoons butter or olive oil
- 2 teaspoons Aleppo pepper
- Lemon wedges, for serving
Instructions
- Heat aromatics: Heat the extra-virgin olive oil in a large pot over medium heat. Add the diced onion and carrots, sautéing for 4 to 5 minutes until softened. Then add the diced potato and cook for 2 more minutes.
- Add spices and garlic: Stir in the minced garlic, tomato paste, paprika, ground cumin, kosher salt, and ground black pepper. Cook for about 30 seconds, stirring continuously to release the spices’ aroma.
- Simmer lentils: Add the rinsed red lentils and low-sodium vegetable broth. Bring the mixture to a boil, then reduce heat to low. Cover and let it simmer for 25 minutes until the lentils and potatoes are very soft.
- Blend the soup: Use an immersion blender to puree the soup until smooth. You can blend it completely for a silky texture or leave it a bit textured, according to your preference.
- Prepare pepper butter: In a small pan over low heat, melt the butter (or use olive oil). Add the Aleppo pepper and stir for 20 to 30 seconds until fragrant.
- Serve: Ladle the blended soup into bowls, drizzle with the Aleppo pepper butter, and serve with lemon wedges on the side to add brightness.
Notes
- For a vegan version, substitute butter with olive oil or a plant-based butter.
- Adjust the consistency of the soup by adding more broth if needed before blending.
- If you prefer a spicier topping, increase Aleppo pepper or add a pinch of cayenne pepper.
- Lemon wedges add a nice brightness and balance the richness of the soup.
- Make sure to rinse the red lentils thoroughly to reduce foam and improve texture.
Nutrition
- Serving Size: 1 serving
- Calories: 261 kcal
- Sugar: 4 g
- Sodium: 505 mg
- Fat: 11 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.2 g
- Carbohydrates: 32 g
- Fiber: 12 g
- Protein: 10 g
- Cholesterol: 15 mg
