Ingredients:

  • 2 cups (400g) red lentils, rinsed thoroughly
  • 2 tbsp (30ml) olive oil
  • 1 medium (150g) yellow onion, finely diced
  • 1 large (120g) carrot, diced
  • 1 medium (100g) potato, peeled and diced
  • 1 tbsp (15g) tomato paste
  • 1 tsp (2g) ground cumin
  • ½ tsp (1g) paprika
  • 8 cups (1.9L) vegetable broth
  • 1 tbsp (15ml) lemon juice
  • salt to taste
  • black pepper to taste
  • 2 tbsp (30ml) unsalted butter
  • 1 tbsp (6g) Aleppo pepper
  • 1 tsp (2g) dried mint

Instructions:

  1. Heat olive oil or butter in a large heavy-bottomed pot over medium heat. Add the diced onion and sauté for 5 minutes until translucent.
  2. Stir in the diced carrots and potatoes, cooking for another 5 minutes until the edges soften.
  3. Stir in the tomato paste, cumin, and paprika; cook for 1 minute until the paste turns a deep mahogany color.
  4. Add the rinsed red lentils and pour in the broth. Bring to a boil, then immediately reduce heat to low, cover, and simmer for 20–25 minutes until lentils have completely softened.
  5. Remove from heat and use an immersion blender to puree the soup until smooth. Stir in the lemon juice and season with salt and pepper.
  6. In a small skillet, melt the butter and stir in the Aleppo pepper and dried mint until fragrant, then drizzle over the served soup.