Description
A comforting and easy-to-make red lentil soup that is smooth, flavorful, and finished with a warm spiced butter drizzle. This nourishing soup combines aromatic vegetables, spices, and lentils, blended to silky perfection and served with lemon wedges for a bright touch.
Ingredients
Scale
Main Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 large yellow onion, diced
- 2 medium carrots, peeled and diced
- 1 medium Yukon gold potato, 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 cups low-sodium vegetable broth
For Serving
- Lemon wedges
- 3 tablespoons butter or olive oil
- 2 teaspoons Aleppo pepper
Instructions
- Sauté the aromatics: Heat the olive oil in a large pot over medium heat. Add the diced onion and carrots and sauté for 4 to 5 minutes until they begin to soften. Add the diced potato and cook for an additional 2 minutes.
- Add the spices: Stir in the minced garlic, tomato paste, paprika, ground cumin, kosher salt, and ground black pepper. Cook while stirring for 30 seconds to release aromas.
- Simmer the lentils: Add the rinsed red lentils and the vegetable broth. Bring to a boil, then reduce the heat to low. Cover the pot and let simmer for 25 minutes until the lentils and potatoes are very soft.
- Blend the soup: Use an immersion blender to blend the soup until smooth. You can blend it completely for a silky texture or leave it slightly textured according to preference.
- Make the pepper butter: In a small pan, melt the butter (or olive oil) over low heat. Add the Aleppo pepper and stir for 20 to 30 seconds until fragrant.
- Serve: Ladle the soup into bowls, drizzle with the warm spiced butter, and serve with lemon wedges on the side for squeezing.
Notes
- You can substitute the Yukon gold potato with any waxy potato variety.
- For a vegan option, use olive oil instead of butter for the pepper drizzle.
- If you prefer a chunkier texture, blend only part of the soup or mash some lentils with a spoon.
- Adjust the salt to taste if using homemade or unsalted broth.
- Aleppo pepper adds a mild heat with fruity undertones but can be substituted with smoked paprika plus a pinch of chili flakes.
- Serve with crusty bread or a side salad for a complete meal.
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
