Name: Turkish Red Lentil Soup
Prep time: 15 min
Cook time: 1 h
Yield: 8 Servings
Ingredients: Red Lentils: 2 cups (500 grams); Vegetable Broth: 2 litres water or; Onion: 1 big, diced; Carrot: 1 big, diced; Garlic Clove: 5; Extra Virgin Olive Oil: 3 tablespoons; Vegetable Oil: 3 tablespoons; Tomato Paste: 1 tablespoons; Ground Cumin: 2 teaspoons; Sweet Paprika: 1 teaspoon; Dried Mint Leaves: to taste; Ground Black Pepper: to taste; Kosher Salt: 1 flat teaspoon

Quick to make, cheap, and filling this Turkish lentil soup soup is a great starter!

Features:

Ingredients

2 cups (500 grams) Red Lentils
2 litres water or Vegetable Broth
1 big, diced Onion
1 big, diced Carrot
5 Garlic Clove
3 tablespoons Extra Virgin Olive Oil
3 tablespoons Vegetable Oil
1 tablespoons Tomato Paste
Spices
2 teaspoons Ground Cumin
1 teaspoon Sweet Paprika
to taste Dried Mint Leaves
to taste Ground Black Pepper
1 flat teaspoon Kosher Salt

Directions

Quick to make, cheap, and filling this Turkish lentil soup is a great starter!
With a nice piece of toasted bread on the side it can be a great lunch that will keep you right threw the day.

Red or yellow lentils, unlike green, black or brown lentils soften and break down very easily creating a nice creamy texture that can be even creamier and smother when blended.

Steps

1 Done 15 Minutes	Sauté onions and carrots On a stove, heat a deep saucepan, add the olive and canola oil (when pan is hot). Add the diced onion, the diced carrots and garlic (chop every clove to 2-3 pieces). Sauté until golden brown. Add the cumin and paprika, mix for a few seconds. Add the lentils, tomato paste and water or broth.
2 Done	Waiting Cover and bring to a boil, reduce flame to a light simmer and cook for about 45 minutes. Stir occasionally. Turn off the flame and let sit for 10 minutes.
3 Done	Blending After about 45 minutes the lentils will be very soft. Now we'll make this soup nice and creamy. With a hand blender (or any other blending tool) blend the soup (it will be very hot, make sure not to get ant splashes). You may make the soup very creamy or more chunky - blend as you wish.
4 Done	Serving Garnish the soup with dried mint leaves, pinch of paprika and cumin. You can also add a drizzle of olive oil and even grounded cheese like Mozzarella. Serve with a slice of lemon on the side to squeeze just before eating. Enjoy!