Sauté onion until translucent, 5-7 minutes. Add garlic, and cook until fragrant (about 1 minute).
Olive oil, 1 yellow onion, 2-3 garlic cloves
Stir in spices and heat until fragrant, 1-2 minutes.
1 tbsp Aleppo pepper, 2 tsp Smoked paprika, 2 tsp cumin, 1 tsp Za'atar, 1 tsp salt
Deglaze the pan with broth, and add in potatoes, carrots, and lentils. Bring to a boil. Reduce to a simmer, and cook until potatoes and carrots are fork tender.
5 cups chicken broth, 2-3 russet potatoes, 2-3 carrots, 1 cup red lentils
Blend the soup and serve in your preferred style.
1-2 lemons, Cilantro/parsley, Feta
