Red Lentil Soup with Lemon
- 3 tablespoons olive oil, more for drizzling
- 1 large yellow onion, chopped
- 2 garlic cloves, minced
- 1 1/2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1/4 teaspoon kosher salt, more to taste
- 1/4 teaspoon ground black pepper
- Pinch of ground chili powder or cayenne, more to taste
- 1 quart chicken or vegetable stock (vegetable to keep the soup vegan)
- 1 cup red lentils
- 1 large carrot, peeled and diced
- Juice of 1/2 lemon, more to taste
- 3 tablespoons chopped fresh cilantro
- Aleppo pepper (for dusting the soup)
- This recipe is vegan
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Aleppo pepper (1)
- Carrot, large (1)
- Cilantro, fresh (3 tablespoons)
- Cumin, ground (1 teaspoon)
- Lemon, Juice of (1/2)
- Red lentils (1 cup)
- Yellow onion, large (1)
- Canned Goods
Chicken or vegetable stock (1 quart)- Tomato paste (1 1/2 tablespoons)
- Cooking & Baking
- Black pepper, ground (1/4 teaspoon)
- Chili powder or cayenne, ground (1 Pinch)
- Garlic cloves (2)
- Kosher salt (1/4 teaspoon)
- Olive oil (3 tablespoons)
Preparation
Read recipe preparation on sassyradish.com
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Recipe Stats
Published January 28, 2011 (2 years ago).
21 people saved this recipe.
