Turkish Red Lentil Soup

Ingredients

• 1 tbsp oil (For sautéing)
• 1 cup red lentils (Washed)
• 1 potato (Large, diced)
• 0.5 cup carrots (Diced)
• 1 yellow onion (Diced)
• 2 tbsp fresh garlic (Minced)
• 2 tbsp tomato paste
• salt (To taste)
• 1 chicken bouillon cube
• 1 tbsp cumin powder
• 1 tsp turmeric powder
• 2 cup water (Or more, as needed)
• olive oil (For garnish; amount not specified)
• red chili flakes (For garnish; amount not specified)
• fresh parsley (Chopped; for garnish; amount not specified)
• fresh lemon juice (For garnish; amount not specified)

Steps

1. 1

   Heat the oil in a pot over medium heat.

2. 2

   Add the diced onion, potato, and carrots. Sauté for 1 minute.

3. 3

   Add the minced garlic, tomato paste, and washed red lentils.

4. 4

   Add salt to taste, the turmeric, chicken bouillon cube, and cumin powder.

5. 5

   Pour in 2 cups of water, or more as needed, and mix well.

6. 6

   Cook over medium heat for 30 minutes, until the vegetables are tender and the lentils are cooked.

7. 7

   Purée the soup with a hand blender until smooth.

8. 8

   Garnish with olive oil, red chili flakes, chopped fresh parsley, and fresh lemon juice.

9. 9

   Serve with bread and enjoy.

Notes

The source says to use 2 cups of water or more, as needed. Garnish amounts and bread serving quantity are not specified.

Nutrition per serving

• soup
• main
• vegetarian adaptable
• one-pot
• blended
• Turkish
• Ramadan
• gluten-free adaptable