Vegan Red Lentil Soup With Sumac Mint Sauce
Recipe: #43246
July 23, 2024
Categories:
"They seasoned heavier than I am, you can too if you wish."
Original is 6 servings
Ingredients
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- Topping
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Nutritional
- Serving Size: 1 (397.4 g)
- Calories 276.1
- Total Fat - 6.8 g
- Saturated Fat - 1.1 g
- Cholesterol - 0 mg
- Sodium - 1119.1 mg
- Total Carbohydrate - 41.5 g
- Dietary Fiber - 16.8 g
- Sugars - 8 g
- Protein - 13.5 g
- Calcium - 64.5 mg
- Iron - 4.2 mg
- Vitamin C - 10.5 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Heat margarine and the smashed garlic cloves, stirring and letting things sizzle in the oil for a few minutes.
Step 2
Add tomato paste.
Step 3
Cook until the tomato paste starts to darken in colour.
Step 4
Stir in the cumin, coriander, and black pepper and let sizzle for a moment until fragrant.
Step 5
Add the onions and carrots,
Step 6
Add lentils, and stock, and give everything a good stir.
Step 7
Cook for 30 minutes or until the vegetables are soft and the lentils are almost dissolving.
Step 8
Stir occasionally adding water as needed.
Step 9
Add lemon juice and season to taste.
Step 10
Sauce: heat the margarine over medium low heat in a small pan.
Step 11
When melted and starting to foam up, add in the dried mint and ground sumac, and let sizzle for about 10 seconds, making sure to stir.
Step 12
Ladle the soup into bowls, and then top each bowl with a generous teaspoon of seasoned sauce.
Tips
No special items needed.
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