Turkish Red Lentil Soup

Ingredients

• •1 cup red lentils
• •1 medium onion, chopped
• •2 cloves garlic, minced
• •1 medium carrot, diced
• •1 medium potato, diced
• •2 tbsp olive oil
• •1 tsp ground cumin
• •1 tsp paprika
• •1/2 tsp red pepper flakes (optional)
• •4 cups vegetable broth
• •Salt to taste
• •Black pepper to taste
• •Juice of 1 lemon (for serving)
• •Fresh parsley, chopped (for garnish)

Instructions

1. 1

   Rinse the red lentils under cold water and set aside.

2. 2

   In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

3. 3

   Stir in the minced garlic, diced carrot, and potato. Cook for another 3-4 minutes until the vegetables begin to soften.

4. 4

   Add the ground cumin, paprika, and red pepper flakes (if using). Stir well to combine and cook for 1 minute to release the spices' aroma.

5. 5

   Pour in the vegetable broth and add the rinsed lentils. Bring to a boil, then reduce the heat and simmer for about 15-20 minutes, or until the lentils and vegetables are tender.

6. 6

   Season with salt and black pepper to taste. If the soup is too thick, you can add more broth or water to reach your desired consistency.

7. 7

   Remove from heat. Use an immersion blender to blend the soup until smooth, or leave it chunky if you prefer.

8. 8

   Serve hot, garnished with fresh parsley and a squeeze of lemon juice.