Guys, I made my best lentil soup yet!

This started with a recipe I found years ago: Turkish Red Lentil Soup with Sumac from eCurry.com. I’ve made it a few times with various modifications over the years, mainly because Sumac isn’t super easy to find.

I tried a couple of new tweaks last night because Kaelin said he was craving something “limey” for dinner (??) and we happened to have just the thing…lime-infused olive oil from Olive the Senses…and it turned out AMAZING.

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Most of these photos below are from previous batches but I’ll give you my latest instructions.

INGREDIENTS:

  • 1 tbsp olive oil (just not extra virgin) or vegetable oil
  • 1 medium onion, chopped
  • 1 large carrot, chopped
  • 1 tsp paprika
  • 1 tsp cumin seeds
  • 1/4 tsp red pepper flakes (or less if that’s too spicy for you)
  • 1/2 tsp salt
  • 2 tbsp tomato paste
  • Juice from half a lemon
  • Splash of white wine (optional)
  • 1 cup red lentils (picked over, then rinsed) (check for tiny rocks and stuff)
  • 4 cups (or 1 container, close enough) veggie stock
  • 2 cups water (you can add more later if it’s too thick)
  • 1 tsp dried mint
  • Pinch of paprika and mint for serving (optional)
  • Olive oil for drizzling (Persian Lime if you can find it!) (optional)

INSTRUCTIONS:

Warm up your dutch oven or heavy pan. Add oil and let it warm up. Chop onions and carrots.

Saute onions and carrots for 5 – 8 minutes. Add paprika, cumin seed, pepper flakes, salt and tomato paste. When the bottom of the pan starts getting brown, deglaze with white wine and/or lemon juice. Cook for 5 more minutes.

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Add lentils and stir to coat them in the flavoury goodness.

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Then add veggie stock, water, and mint. Cover and simmer for 30 – 40 minutes.

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Blend in batches, you can strain back into the pot if your blender doesn’t annihilate everything like mine does.

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Serve with a pinch of paprika, mint, and a drizzle of Persian Lime olive oil.

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Good with flatbread or anything else to soak up the remnants your spoon can’t get 🙂

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