Description
A simple and flavorful Turkish lentil soup, perfect for a comforting meal.
Ingredients
Scale
- 1 cup red lentils
- 1 large onion, chopped
- 2 carrots, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 6 cups vegetable broth
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and black pepper to taste
- 1 tablespoon lemon juice
- Fresh parsley for garnish (optional)
Instructions
- Rinse the red lentils under cold water.
- Heat olive oil in a large pot over medium heat.
- Add the chopped onion and cook until soft.
- Add the diced carrots and minced garlic, cooking for a few more minutes.
- Stir in the cumin and paprika.
- Add the rinsed lentils and vegetable broth to the pot.
- Bring to a boil, then reduce heat and simmer for 25-30 minutes until lentils are soft.
- Use an immersion blender to puree the soup until smooth.
- Stir in lemon juice and season with salt and pepper.
- Serve hot, garnished with parsley if desired.
Notes
- You can adjust the broth amount for a thicker or thinner soup.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Turkish
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 5g
- Sodium: 800mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg