Ingredients
- 1 large carrot, roughly chopped
- 4 cloves garlic
- 2 medium shallots, roughly chopped
- 1 tablespoon unsalted butter
- 2 cups red lentils, washed and drained
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon ground black pepper (adjust to taste)
- 4 cups boiling water
- Optional garnishes: Coconut milk, Fresh cilantro, Crushed red pepper, Lemon juice, Extra virgin olive oil
Instructions
- Chop the carrot into chunks, peel the garlic cloves, and quarter the shallots.
- In a heavy-bottomed pot or Dutch oven, melt the butter over medium heat.
- Add garlic, shallots, and carrots, and sauté until softened.
- Stir in the red lentils, cumin, paprika, salt, and pepper. Cook for 4–5 minutes, stirring to toast the spices.
- Pour in boiling water and stir to combine.
- Bring to a boil, then reduce heat to medium-low, cover, and simmer for 15–20 minutes or until the lentils are tender.
- Use an immersion blender to puree the soup to your desired consistency, leaving some texture if preferred.
- Serve warm with optional garnishes like coconut milk, fresh cilantro, lemon juice, or olive oil.
Notes
- Use vegetable oil or vegan butter to keep the dish fully vegan.
- Add more water if a thinner consistency is desired.
- Pairs well with warm pita or crusty bread.
- Leftovers keep well refrigerated for up to 4 days and can be frozen.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Egyptian
- Diet: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 185
- Sugar: 3g
- Sodium: 320mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 11g
- Cholesterol: 0mg
