Ingredients

• Extra Virgin Olive Oil
• 1 cup red lentils (rinsed)
• 1 medium yellow or white onion (diced or roughly chopped)
• 3 garlic cloves
• 1 carrot (optional)
• 2 tablespoons tomato paste
• 6 cups low-sodium vegetable broth (or water)
• 1 teaspoon cumin
• ½ teaspoon coriander
• ¼ teaspoon turmeric (optional for color)
• Lemon Wedges

Instructions

1. Heat two tablespoons of olive oil in a large, deep pan on medium heat.
2. Sweat the onions, carrots and garlic (if minced garlic add a bit later).
3. Season with a dash of salt and cook until vegetables have softened (5 to 7 minutes).
4. Add tomato paste to deglaze the pan and then add 1 teaspoon of aleppo pepper and the rest of the spices along with 1 cup of broth or water.
5. Add the lentils along with the rest of the water and bring to a rolling boil for 4 to 5 minutes.
6. Lower the heat and partially cover, letting the soup simmer for 20 to 30 minutes.