MEDITERRANEAN STYLE RED LENTIL SOUP #veggies #veganfriendly

In case you're searching for a soup that is generous, encouraging and beneficial to heat up your bones then this formula for Mediterranean Style Red Lentil Soup ought to be your next go-to. Fiber-rich red lentils are stewed with red ringer pepper, onions, garlic, diced carrot, and flavors for a veggie-based soup that is loaded with season.

With a little motivation from Turkish and Egyptian cooking, this simple to make Red Lentil Soup is ideal for a light yet fulfilling lunch. For a veggie lover well disposed rendition utilize vegetable stock and exclude the Greek yogurt. Serve alongside toasted pita bread and a Greek plate of mixed greens for snappy, yet fulfilling #MeatlessMonday supper.

This vegan neighborly soup (simply sub veggie stock) is generous, solid and fulfilling. Red lentils are stewed with red chime peppers, onions, potato, garlic, and flavors and afterward decorated with cilantro, lemon and a bit of yogurt for a new and rich completion.

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Ingredients

• 3 tbsp olive oil or butter
• 1 medium onion, finely chopped
• red bell pepper, chopped
• 1 carrot, chopped
• 1 cup red lentils, rinsed and picked through
• 1/2 cup potato, peeled and diced
• 4 cups veggie or chicken stock
• 2 cloves garlic, minced
• 2 teaspoons paprika
• 1 teaspoon cumin
• 1 dash cayenne pepper
• salt and pepper to taste to taste

GARNISHES (optional)

• Greek yogurt
• chopped fresh cilantro
• lemon wedges

Instructions

1. Begin by adding the olive oil to a large pot or dutch oven over medium heat. Add the onion, bell pepper, and carrots and sauté until onions become just translucent (about 5 minutes).
2. Next, add the red lentils, potato, stock, garlic, paprika, cumin, and season with salt and pepper. Bring to a boil, stir and reduce to a simmer.
3. Cover the pot loosely and cook for 30 minutes or until the lentils are tender and falling apart.
4. For a smooth soup: use an immersion blender, food processor or regular blender and process the soup to a silky smooth consistency.
5. For a chunkier soup: Blend half the soup while reserving the other half in the pot. Stir the creamy blended portion fin with the reserved unblended soup. Stir together,
6. Once you have the soup blended to your liking add a dash of cayenne. Stir and taste. If you want more heat, add another pinch of cayenne. Careful not to overdo it. Season with salt and pepper. Taste and adjust.
7. Serve the soup hot and garnished with a dollop of Greek yogurt, freshly chopped cilantro and a lemon wedge for squeezing on the side. Bon Appetit!

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