Red Lentil Soup with Lemon | Aegean Delight

Name: Red Lentil Soup with Lemon | Aegean Delight
Ingredients: 3 tablespoons (45ml) olive oil; 1 large (400g) white onion, chopped; 1 large (30g) carrot, chopped; 7 cloves (20g) of garlic, minced; 1 large (425g) Russet potato, chopped; 2 tablespoons (35g) tomato paste; 1 tablespoon (20g) Turkish pepper paste (or sub with more tomato paste); 1 cup (200g) split red lentils; 1 teaspoon (6g) table salt (double volume if using Kosher salt); pinch of black pepper; optional: 1 teaspoon Aleppo chile flakes; 6 ½ cups (1500 ml) water at room temperature; a squeeze of lemon juice; 1 teaspoon dried mint; 1 tablespoon unsweetened plant yogurt

"Grandma's recipe for red lentil soup with lemon! Ready in 45 minutes, this hearty classic is full of protein, naturally vegan & gluten-free...."

INGREDIENTS

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3 tablespoons (45ml) olive oil

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1 large (400g) white onion, chopped

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1 large (30g) carrot, chopped

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7 cloves (20g) of garlic, minced

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1 large (425g) Russet potato, chopped

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2 tablespoons (35g) tomato paste

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1 tablespoon (20g) Turkish pepper paste (or sub with more tomato paste)

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1 cup (200g) split red lentils

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1 teaspoon (6g) table salt (double volume if using Kosher salt)

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pinch of black pepper

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optional: 1 teaspoon Aleppo chile flakes

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6 ½ cups (1500 ml) water at room temperature

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a squeeze of lemon juice

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1 teaspoon dried mint

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1 tablespoon unsweetened plant yogurt

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