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Greatest plates · Soup
Easy Red Lentil Soup
Red lentils simmered with carrot and potato until everything softens, then blended smooth. A spiced pepper butter and a squeeze of lemon go over at the table.
Serves 6Prep 10 minCook 30 minSoup
Containsdairy
Inspired by a recipe from Downshiftology ↗
Protein 15%Carbs 45%Fat 40%
About 290 kcal a serve — 11 g protein, 33 g carbs, 13 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 6
Method
Sauté the aromatics
SautéHeat the olive oil in a large pot over medium heat. Add the diced onion and carrot and sauté for 4 to 5 minutes, until softened. Add the diced potato and cook for 2 minutes more.
In the potSauté →
6-7 min · medium
Add the spices
Bloom spicesAdd the minced garlic, tomato paste, paprika, cumin, salt, and pepper. Stir for another 30 seconds to wake up the spices, being careful not to let them burn.
In the potStir in →
30 sec
Simmer the lentils
SimmerAdd the rinsed red lentils and vegetable broth. Bring to a boil, then reduce the heat to low. Cover and simmer for 20 to 25 minutes, until the lentils and potatoes are very soft and falling apart.
In the potSimmer →
20-25 min · low
Blend
SmoothUse an immersion blender to blend the soup until silky smooth. Turkish home cooks usually blend it completely, but leave a little texture if you prefer.
Make the pepper butter
FragrantIn a small pan, melt the butter over low heat. Add the Aleppo pepper and stir for 20 to 30 seconds, until fragrant and warm — keep the heat low so it doesn't burn.
Into the panMelt →
30 sec · low
Serve
On topLadle the soup into bowls, drizzle with the Aleppo pepper butter, and serve with lemon wedges on the side.
In the bowlsDrizzle →
Cook's noteAdd the pepper butter and the lemon at the table — together they lift the whole bowl. A waxy potato gives a creamier soup, a floury one a thicker one.
Estimated per serve
290 kcal · 11 g protein · 33 g carbs · 13 g fatestimates, within ~10%
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