Description
A warm and creamy Turkish Red Lentil Soup that’s packed with flavors, making it a healthy and comforting meal option.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 large onion (chopped)
- 2 carrots (chopped)
- 1 rib celery (chopped)
- 3 cloves garlic (minced or grated)
- 1 teaspoon ground cumin
- 2 tablespoons tomato paste
- 2 medium potatoes (peeled and cut into small pieces)
- 8 cups vegetable broth
- 2 cups split red lentils (dried)
- 1½ teaspoons salt
- 2 twists black pepper
- 1 lemon (cut into wedges)
- 1 handful flat-leaf parsley (chopped)
- Pita bread
- Chili oil (made with 1 clove garlic, 1 teaspoon red pepper flakes, and 4 tablespoons olive oil)
Instructions
- Heat 2 tablespoons of extra virgin olive oil in a large pot.
- Add the chopped onion, carrots, and celery. Sauté on medium heat for about 4 minutes, stirring often.
- Add the grated garlic, ground cumin, and tomato paste. Fry for one more minute until fragrant.
- Add the potatoes and pour in the vegetable broth. Add the rinsed lentils and season with salt and black pepper.
- Let it simmer on medium heat for about 15 to 20 minutes or until the lentils and potatoes are cooked and tender.
- Blend the soup with an immersion blender until smooth. Adjust seasoning to taste.
- Serve hot, garnished with lemon juice, parsley, and chili oil.
- To make chili oil, warm 4 tablespoons of olive oil in a pan, add red pepper flakes and crushed garlic. Fry for 1 minute on low heat.
Notes
Rinse lentils before use to remove dirt. Adjust broth for desired thickness. Taste as it cooks for seasoning.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Turkish