Red lentils are seasoned tangy and savory with sumac, paprika 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
½ 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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