Description
A simple and nourishing Easy Red Lentil Soup recipe that is packed with flavor. This comforting soup features sautéed aromatics, spices, red lentils, and vegetables simmered to perfection and blended until smooth. It is finished with a warm, spiced Aleppo pepper butter drizzle and served with lemon wedges for a bright contrast.
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 extra-virgin olive oil in a large pot over medium heat. Add the diced onion and carrots and sauté for 4 to 5 minutes until softened. Add the diced potato and cook for another 2 minutes to slightly soften.
- Add the spices: Stir in the minced garlic, tomato paste, paprika, ground cumin, kosher salt, and ground black pepper. Cook and stir for about 30 seconds until fragrant.
- Simmer the lentils: Add the rinsed red lentils and the low-sodium vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 25 minutes until the lentils and potatoes are very soft.
- Blend: Use an immersion blender to blend the soup until smooth. You can blend completely for a silky texture or leave it slightly textured if preferred.
- Make the pepper butter: In a small pan, melt the butter over low heat. Stir in the Aleppo pepper and cook for 20 to 30 seconds until fragrant. Remove from heat.
- Serve: Ladle the soup into bowls and drizzle with the warm Aleppo pepper butter. Serve your soup with lemon wedges on the side for added brightness.
Notes
- You can substitute olive oil for butter in the pepper butter for a dairy-free option.
- If you prefer a chunkier texture, blend the soup less thoroughly.
- Lemon wedges add a fresh, bright note that balances the richness of the soup.
- This soup stores well in the refrigerator for up to 3 days and freezes perfectly.
- Adjust the Aleppo pepper amount to suit your preferred spice level.
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
