Meal Kit
Red Lentil Soup
with berbere oil, lemon, cilantro, and whole wheat pita
Prep & Cook Time: 30-40 min.
Spice Level: Mild
Cook Within: 7 days
Contains: Wheat
- Vegetarian
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Chef
Nigel Palmer
In Your Box (serves 2)
- 2 cups Red Lentils
- 1 Yellow Onion
- 1 Lemon
- 3 Tbsp. Tomato Paste
- 4 tsp. Vegetable Base
- 3 Cilantro Sprigs
- 2 Garlic Clove
- 2 tsp. Berbere Seasoning
- 2 Whole Wheat Pitas
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories1720
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Carbohydrates311g
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Net Carbs306g
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Fat16g
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Protein116g
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Sodium430mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Baking Sheet
- 1 Medium Pot
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prepare the Ingredients
Peel and halve onion. Cut halves into 1/4” dice. Zest lemon and quarter lengthwise. Mince garlic. Stem cilantro and coarsely chop leaves.
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2 Start the Soup
Place a medium pot over medium-high heat. Add 1 Tbsp. olive oil and onions to hot pot. Cook, while stirring, 3-5 minutes, or until tender and translucent. Stir in tomato paste and garlic and cook 1 minute, or until fragrant.
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3 Continue Cooking the Soup
Stir in lentils, vegetable base, 1 tsp. salt, and 5 cups water. Increase heat to high and bring to a boil. Reduce heat to medium and cook 10-12 minutes, or until lentils are tender. Lentils will start to break down when fully tender. Use a whisk to vigorously stir soup and break up lentils in order to thicken soup. Adjust seasoning to taste with salt and pepper, turn heat to low, and cook 5 minutes.
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4 Make the Berbere Oil
Combine lemon zest, berbere seasoning (start with half, taste, and add more if desired), and 2 Tbsp. olive oil in a small bowl.
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5 Toast the Pitas
Place pita bread on prepared baking sheet and brush with 1/4 of berbere oil (to taste). Season with 1/4 tsp. salt and a pinch of pepper. Bake 6-8 minutes, or until warmed through and slightly crispy. Remove from oven, halve pitas, then cut each half into quarters.
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6 Plate the Dish
Serve red lentil soup in a bowl and garnish with remaining berbere oil (to taste) and chopped cilantro. Serve pitas on the side and squeeze lemon quarters over soup just before serving.
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