Chile-Mint Red Lentil Soup | Plant-Based Recipes

Ingredients

• 10 oz Brussels sprouts, trimmed and quartered
• 1 tbsp crushed Aleppo pepper
• 1 yellow onion, peeled and diced
• 2 carrot, peeled and diced
• 2 garlic cloves, peeled and minced
• 1/2 cup red lentils, rinsed and sorted
• 1 russet potato, peeled and diced
• 1 tbsp ground cumin
• 1 tbsp tomato powder
• 1 tbsp ground coriander
• 2 tsp vegetable broth concentrate
• 1 lemon, zested and juiced (divided)
• 0.25 oz mint, leaves minced
• 3 tbsp olive oil (from your kitchen)
• Salt (from your kitchen)
• Pepper (from your kitchen)