Easy Lebanese-Style Lentil SoupVeg

1

Rinse and drain the red lentils. Peel the russet potatoes and chop them into small, uniform cubes. Finely chop the carrot, onion, and garlic. Dice the tomato.

2

Using a kettle, bring 7 cups of water to a boil. Using hot water instead of cold helps maintain the cooking temperature of the soup.

3

Heat a stock pot over medium heat and add the olive oil. Sauté the onions for 3 to 4 minutes, then add the carrots and sauté for another 2 minutes. Stir in the garlic and cook for 1 minute.

4

Add the cumin, salt, and pepper to the pot and sauté for 1 minute to release the aromatics. Add the rinsed red lentils and the diced tomato, sautéing for an additional minute

5

Add the cubed potatoes and pour in the boiling water. Stir well to combine. Bring the soup back to a boil, then cover the pot and cook on medium heat for 20 minutes.

6

Once cooked, transfer 3 to 4 cups of the soup mixture into a blender. Blend on medium-low for a few seconds to achieve a creamy consistency. Pour the blended portion back into the main pot and stir thoroughly.

7

Plate the soup and garnish with fresh lemon juice, freshly chopped parsley, a drizzle of olive oil, a sprinkle of zaa'tar, and extra cracked pepper to taste.