- Prep Time: 5 mins
- bake Time: 25 mins
- Total Time: 30 mins
- yield: 4
Ingredients
-
1 tbsp olive oil
-
1 medium yellow onion, chopped
-
3 garlic cloves, minced
-
4 carrots, chopped
-
3 mini peppers, sliced
-
2 tsp cumin, or more to taste
-
1 ½ tsp salt
-
½ tsp ground black pepper
-
Freshly ground Anthony’s Goods Tellicherry Pepper, to taste
-
1 ½ cups Anthony’s Goods Split Red Lentils
-
5 cups water
-
2 tsp white wine vinegar
-
Pita bread, for serving (optional)
Instructions
This thick and creamy Middle Eastern lentil soup is hearty, healthy and vegan. Whip it up in just 30 minutes for a cozy meal on a chilly day.1. In a large pot, add the olive oil, onions, garlic, carrots and peppers. Sauté until the onions are soft and translucent.
2. Add the rest of the ingredients and let simmer for 20-25 minutes, until the lentils are cooked and the carrots are fork-tender.
3. Garnish with more cumin, if desired, and serve.
