The best way to use lentils!

By The Mediterranean Dish · 50 min

Ingredients

Instructions

1. Heat 2 tablespoons of the olive oil in a large Dutch oven or pot over medium-high heat until shimmering.
2. Add the onion, 2 minced garlic cloves, carrots and potato. Season with a good dash of kosher salt and cook, stirring now and then, for about 5 to 7 minutes, until softened.
3. Add the tomato paste and toss to coat the vegetables, then add the vegetable broth, 1 teaspoon of the Aleppo pepper, the cumin and the coriander.
4. Stir in the red lentils.
5. Bring the soup to a rolling boil and let it boil for 4 to 5 minutes. Lower the heat, cover with the lid leaving a small gap, and simmer on the lowest heat for about 15 to 20 minutes, until the lentils and vegetables are completely tender. Stir now and then, and if it gets too thick, add 1/2 to 1 cup more broth.
6. Blend the soup with an immersion blender until smooth and creamy. Alternatively, let some steam escape, then blend in batches in a standard blender until smooth.
7. In a small skillet, warm about 3 tablespoons of olive oil over medium heat. Add the remaining Aleppo pepper and the remaining minced garlic clove and cook briefly until the garlic is golden brown and the oil is red-tinted.
8. Take the skillet off the heat and pour the warm spiced oil over the soup. Serve with lemon wedges on the side.

Summarized from The Mediterranean Dish's video. Watch it for the details.