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.
Most of these photos below are from previous batches but I’ll give you my latest instructions.
- 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)
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.
Add lentils and stir to coat them in the flavoury goodness.
Then add veggie stock, water, and mint. Cover and simmer for 30 – 40 minutes.
Blend in batches, you can strain back into the pot if your blender doesn’t annihilate everything like mine does.
Serve with a pinch of paprika, mint, and a drizzle of Persian Lime olive oil.
Good with flatbread or anything else to soak up the remnants your spoon can’t get 🙂