Packed with warming spices, this nourishing lentil soup recipe is hearty and quite the aromatic experience. Made in just 1-Pot in less than 30-Minutes with lemony tahini sauce as a garnish. For dramatic effect (and flavor), I love to serve this soup with pita chips dusted with Aleppo pepper.
In a large pot, sweat the onion, carrots, and celery over medium heat for 7 minutes, stirring occasionally until softened. Add the cumin, curry powder, garam masala, salt and pepper and cook until aromatic, 2 minutes. Pour the water over the vegetables and add the lentils. Stir well then cover and simmer, stirring occasionally until the lentils are tender and cooked through, about 20 minutes.
Make the Tahini Sauce
In a small bowl, combine the tahini paste with fresh lemon juice and microwave on high for 30 seconds to soften the tahini paste. Stir to break up any clumps (thin with water if necessary). Season with salt to taste (about 1 tsp).
Serve the Soup
Serve the soup hot with tahini sauce drizzled on top. Dust with Aleppo chile flakes and sprinkle with parsley or cilantro. Serve with pita chips, if desired. Store leftover soup for up to 3 days in the refrigerator.
Tahini butter has a tendency to separate, where the sesame seed oil sits on top; I recommend stirring well before measuring. The reason I suggest warming the tahini butter for the sauce is to help you achieve a stirrable, smooth consistency.