Red Lentil Soup
"Recipe source: Christopher Kimball Milkstreet's 50 recipes to change the way you cook."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (110.1 g)
- Calories 297.7
- Total Fat - 11.2 g
- Saturated Fat - 1.6 g
- Cholesterol - 0 mg
- Sodium - 5301.7 mg
- Total Carbohydrate - 37.1 g
- Dietary Fiber - 16.2 g
- Sugars - 2.6 g
- Protein - 13.7 g
- Calcium - 51.1 mg
- Iron - 4.7 mg
- Vitamin C - 4.7 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
In a large spot over medium heat add the butter and when melted add the onion and cook stirring occasionally for 5 minutes or until softened.
Step 2
Stir in garlic and cook for under a minute or until fragrant.
Step 3
Stir in next 3 ingredients (tomato paste - cumin) and cook for a minute or so.
Step 4
Stir in lentils, rice, 5 cups water and 2 teaspoons salt and increase heat to medium high and bring to a boil. Reduce to medium low and cook for 30 minutes or until lentils and rice are tender.
Step 5
Meanwhile in a skillet over medium heat heat the oil and then add the aleppo pepper and cook until bright red. Remove from heat and set aside.
Step 6
Serve the soup with the aleppo pepper oil drizzled over each serving and garnish with mint if desired and/or lemon wedges.
Tips
No special items needed.
2 Reviews
You'll Also Love
