Red Lentil Sumac Soup


Red lentils are seasoned tangy and savory with sumac, paprika, turmeric and a few squeezes of citrus. This well-seasoned soup can stand up to hearty bread, so pair it with a loaf of whole-wheat. This recipe comes to us from Renu Chhabra of Simply Sustenance.

Serves 6.

  • 3 tablespoons canola oil
  • 1 medium onion, chopped fine
  • 3 cloves garlic, minced
  • 4 tablespoons canned crushed tomatoes
  • 1 teaspoon sumac
  • 1 teaspoon paprika
  • red chili flakes, to taste
  • 1/2 teaspoon turmeric
  • 1 teaspoon dried mint
  • 1 tablespoon tahini
  • salt, to taste
  • 1 1/2 cups red lentils, rinsed and picked over
  • juice of 1 lime or lemon
  • fresh mint or parsley, for garnish

Place the oil in a medium pot over medium-high heat and add the onions. Cook the onions for 4-6 minutes, or until golden. Season with the garlic, crushed tomatoes, sumac, paprika, chili flakes, turmeric, mint, tahini and salt. Cook for 1-2 minutes more, or until the spices begin to smell fragrant.

Add the lentils and 4 cups water to the pot. Bring it to boil, turn heat down to medium-low and simmer for 20-25 minutes, or until the lentils are soft. Season with the lime or lemon juice to taste.

Sprinkle each bowl of soup with a pinch extra paprika or sumac. Garnish with parsley or mint and enjoy.

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Nutrition Information

Red Lentil Sumac Soup

Servings per Recipe: 6

Amount per Serving

Calories:  253

Calories from Fat:  84

Total Fat:  9g

Saturated Fat:  1g

Cholesterol:  0mg

Sodium:  7mg

Carbohydrates:  31g

Dietary Fiber:  6g

Protein:  12g

Sugars:  1g

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