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Red Lentil Soup with Chile-Mint Sizzle & Crispy Brussels Sprouts
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2 or 4 Serving Dinner

Red Lentil Soup

with Chile-Mint Sizzle & Crispy Brussels Sprouts

Inspired by hearty Turkish red lentil soup with potatoes, this soup boasts bold flavors of cumin, Aleppo peppers, and fresh mint.

Tags: Gluten-Free High-Protein <600 Calories Soy-Free Nut-Free Chef's Choice Low Sodium High Fiber
Cook Time
2 Servings  |  40 min 4 Servings  |  50 min

Nutrition (per serving)

CALORIES
470
FAT
3.5g
CARBOHYDRATES
96g
PROTEIN
23g

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INGREDIENTS

  1. 10 oz Brussels sprouts, trimmed and quartered
  2. 2 tsp crushed Aleppo pepper
  3. 1 yellow onion, peeled and diced
  4. 2 carrots, peeled and diced
  5. 2 garlic cloves, peeled and minced
  6. 1/2 cup red lentils, rinsed and sorted
  7. 1 russet potato, peeled and diced
  8. 1 tbsp ground cumin
  9. 1 tbsp tomato powder
  10. 1 tsp ground coriander
  11. 2 tsp vegetable broth concentrate
  12. 1 lemon, zested and juiced (divided)
  13. 0.25 oz mint, leaves minced
  14. 4 tbsp olive oil*
  15. Salt*
  16. Pepper*
  17. *Not included
  18. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  19. For full ingredient list, see Nutrition.
  20. ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
Allergens: N/A
Tools: Medium saucepan with lid, Foil-lined baking sheet
Cook Time
2 Servings  |  40 min 4 Servings  |  50 min

Nutrition (per serving)

CALORIES
470
FAT
3.5g
CARBOHYDRATES
96g
PROTEIN
23g

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INSTRUCTIONS

1
Roast the Brussels sprouts

Preheat oven to 450°F. Combine Brussels sprouts, 1 tbsp olive oil, and a pinch of salt and pepper on foil-lined baking sheet and toss. Roast until fork-tender and crisp in places, 10 to 12 minutes. (4-serving meal: use 2 tbsp olive oil)

2
Make the chile-mint sizzle

Heat 2 tbsp olive oil, Aleppo pepper, and a pinch of salt in medium saucepan over medium heat. Cook until sizzling and fragrant, about 2 minutes. Transfer to small bowl and set aside. Wipe saucepan clean. (4-serving meal: use 4 tbsp olive oil)

3
Cook the soup

Heat 1 tbsp olive oil in same saucepan over medium heat. Add onion, carrot, garlic, and a pinch of salt and pepper. Cook until onions are translucent, 6 to 8 minutes. Add lentils, potato, cumin, tomato powder, coriander, broth concentrate, 3 cups water, and 1/2 tsp salt. Bring to a boil, reduce to a simmer, cover, and cook until lentils and potato are tender, 20 to 25 minutes. (4-serving meal: use 2 tbsp olive oil, only 1 1/2 tbsp cumin, 5 cups water, 1 tsp salt)(TIP: To “sort” the lentils (as noted in the ingredient list) means to look for and discard any naturally occurring debris or stones.)

4
Finish the soup and serve

Add lemon juice to soup and season to taste with salt and pepper. Divide red lentil soup between bowls and mound crispy Brussels sprouts. Stir mint and lemon zest into chile-mint sizzle and drizzle over soup. Enjoy!

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