Red Lentil Soup

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)

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)

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.)

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!