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Red Lentil Soup with Sumac

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 2 large carrots, diced
 1 yellow onion, diced
 3 cloves of garlic
 16 oz red lentils, rinsed and drained
 7 cups water or low-sodium vegetable or chicken broth about 2 qtsIf too thick add more
 1 bay leaf
 2 tsp Ziyad Brand Cumin
 2 tsp Ziyad Brand Coriander
 1 tsp Ziyad Brand Turmeric
 Pinch of Ziyad Brand Hot Crushed Red Pepper Flakes
 salt and pepper
Garnish
 lemon wedgessqueeze on top of the soup
 radishes
 green onion
 cilantro leaves
 drizzle of good olive oil
 dollop of Greek yogurt
1

In a Dutch oven, heat the olive oil over medium heat.

2

Sweat the onions and the carrots.

3

Stir to combine, add spices and salt.

4

Sauté for 5-7 minutes to get some caramelization.

5

Add the lentils, water or broth, and bay leaf.

6

Bring to a boil, then turn the heat down to low and let it simmer until the lentils begin to fall apart and they become creamy all on their own.

7

Add more water or stock if needed. The lentils will thicken as they cook about 20-30 minutes.

8

Stir your soup often so it doesn’t stick to the bottom of the pot.

9

Serve in bowls with the optional garnishes to sprinkle of sumac, radishes, green onions, cilantro leaves, lemon wedges, crispy pita chips and a squeeze of lemon juice.
Enjoy!

ziyad-recipe-red-lentil-soup-with-sumac-1

 

Related Recipes

Ingredients

 2 large carrots, diced
 1 yellow onion, diced
 3 cloves of garlic
 16 oz red lentils, rinsed and drained
 7 cups water or low-sodium vegetable or chicken broth about 2 qtsIf too thick add more
 1 bay leaf
 2 tsp Ziyad Brand Cumin
 2 tsp Ziyad Brand Coriander
 1 tsp Ziyad Brand Turmeric
 Pinch of Ziyad Brand Hot Crushed Red Pepper Flakes
 salt and pepper
Garnish
 lemon wedgessqueeze on top of the soup
 radishes
 green onion
 cilantro leaves
 drizzle of good olive oil
 dollop of Greek yogurt

Directions

1

In a Dutch oven, heat the olive oil over medium heat.

2

Sweat the onions and the carrots.

3

Stir to combine, add spices and salt.

4

Sauté for 5-7 minutes to get some caramelization.

5

Add the lentils, water or broth, and bay leaf.

6

Bring to a boil, then turn the heat down to low and let it simmer until the lentils begin to fall apart and they become creamy all on their own.

7

Add more water or stock if needed. The lentils will thicken as they cook about 20-30 minutes.

8

Stir your soup often so it doesn’t stick to the bottom of the pot.

9

Serve in bowls with the optional garnishes to sprinkle of sumac, radishes, green onions, cilantro leaves, lemon wedges, crispy pita chips and a squeeze of lemon juice.
Enjoy!

ziyad-recipe-red-lentil-soup-with-sumac-1

Red Lentil Soup with Sumac

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