A simple, satisfying vegan recipe for Middle Eastern yellow lentil soup. This is a staple in Lebanese cooking, with potato, onion, and Bebir chili powder. Serve with A Plant-Based Salad for a delicious and healthy, oil-free meal.
To make the soup: In a large pot, combine the onions and carrots with 1/4 cup of water. Cover and cook until the onions start to soften, about 5 minutes.
Add the remaining ingredients through cayenne pepper (potato, lentils, vegetable stock, chili powder, cumin, paprika, turmeric, and cayenne). Cover and bring to a boil. Reduce to simmer.
Simmer until the lentils and potatoes are soft, 20-30 minutes.
Using an immersion blender or stand blender, puree the soup until smooth. Season with salt and pepper.