This might be the sexiest soup ever!

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. Stir in the tomato paste to coat the vegetables, then add the vegetable broth, 1 teaspoon of the Aleppo pepper, the cumin and the coriander.
4. Add the red lentils and stir.
5. Bring to a rolling boil and boil for 4 to 5 minutes, then lower the heat, cover with the lid leaving a small opening, and simmer on the lowest heat for about 15 to 20 minutes, until the lentils and vegetables are completely tender. Stir occasionally and, if it gets too thick, add 1/2 to 1 cup more broth.
6. Off the heat, blend the soup with an immersion blender until smooth and creamy. Or transfer it to a standard blender, let some steam escape, and blend in batches until smooth.
7. In a small skillet, warm about 3 tablespoons of olive oil over medium heat. Add the remaining Aleppo pepper and the last minced garlic clove and cook briefly until the garlic is golden brown and the oil is red.
8. Take the skillet off the heat and pour the warm oil over the soup. Serve with the lemon wedges on the side.

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