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Red Lentil Soup with Sumac

Yields1 Serving

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 3 tbsp Sultan Olive Oil
 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
 1 tsp Ziyad Brand Sumac
 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!

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