Jake Vartanian
🧶

Red Lentil Soup

  • 4 Tb olive oil
  • 1 onion, minced 
  • 1 carrot, finely diced 
  • 4 garlic cloves, finely minced
  • 1 Tb ground cumin
  • 1 Tb smoked paprika
  • 1 pinch saffron threads 
  • 1Tb preserved lemon paste (see recipe below)
  • 1 chopped tomato 
  • 1 1/2 cup split red lentils
  • 6 cups vegetable broth (see note below)
  • Whole lemon, juiced 
  • Small handful of fresh parsley and cilantro
  • Salt, black pepper and crushed red pepper to taste 

Garnish

  • Vegan sour cream 
  • Lemon Wedges 
  • Green Chili Oil (see note below) 

Directions

  1. Add olive oil to saucepan and heat over medium-low.
  2. Add onion and carrots with and cook 5-6 minutes.
  3. Add garlic, cumin, smoked paprika, saffron and cook 3 minutes more. 
  4. Stir in the preserved lemon paste, tomato and the lentils, then add the broth and lemon juice.
  5. Bring to a boil then reduce to very low and simmer uncovered for an hour or two. 
  6. Season with salt, black pepper, crushed red pepper to taste. Add lemon juice and herbs. 
  7. Puree half in a blender then return to soup pot.
  8. Serve garnished with a dollop of Vegan Sour Cream, a drizzle of Green Chili Olive Oil. 

Notes

  • Using a quality, flavorful broth such as Edward & Son's Not-Chick'n bullion cubes. Dissolve 2 cubes (or 2 tsp of bullion paste) in six cups hot water for this recipe.
  • Green Chili Oil can be ordered from here when they have it in stock, or make an easy version by blending a fresh green chili in a cup of EVOO and let it sit over night before straining into a bottle.