Vegan Red Lentil Soup With Sumac Mint Sauce
Created by dienia b on July 23, 2024
- Servings: 6
- Prep Time: 9m
- Cook Time: 40m
- Recipe #43246
Ingredients
- 1 tablespoon vegetable oil
- 2 tablespoon tomato paste
- 2 garlic cloves, smashed
- 1/2 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon freshly ground black pepper
- 1 cup sweet onion, chopped
- 2 carrots, peeled, chopped
- 12 ounces red lentils, rinsed (1 1/2 cups)
- 6 cups vegetable stock
- 2 tablespoons lemons juice
- Topping
- 2 tablespoon margarine, (butter if not vegan)
- 1 teaspoon dried mint
- 1 teaspoon ground dried sumac
- 1/4 teaspoon salt, to taste
How to Make
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Step 1: Heat margarine and the smashed garlic cloves, stirring and letting things sizzle in the oil for a few minutes.
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Step 2: Add tomato paste.
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Step 3: Cook until the tomato paste starts to darken in colour.
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Step 4: Stir in the cumin, coriander, and black pepper and let sizzle for a moment until fragrant.
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Step 5: Add the onions and carrots,
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Step 6: Add lentils, and stock, and give everything a good stir.
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Step 7: Cook for 30 minutes or until the vegetables are soft and the lentils are almost dissolving.
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Step 8: Stir occasionally adding water as needed.
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Step 9: Add lemon juice and season to taste.
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Step 10: Sauce: heat the margarine over medium low heat in a small pan.
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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.
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Step 12: Ladle the soup into bowls, and then top each bowl with a generous teaspoon of seasoned sauce.
Nutritional Facts
- 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