Turkish Red Lentil Soup

Name: Turkish Red Lentil Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 200 g red lentils; 110 g onion; 80 g carrot; 6 g garlic; 27 g olive oil; 16 g tomato paste; 2 g cumin; 0.5 g bay leaf; 1500 ml water; 6 g salt; 30 g lemon juice

Turkish · Soup · 45 min · 4 servings

Ingredients

200 g red lentils
110 g onion
80 g carrot
6 g garlic
27 g olive oil
16 g tomato paste
2 g cumin
0.5 g bay leaf
1500 ml water
6 g salt
30 g lemon juice

Instructions

Rinse and drain the red lentils. Dice the onion and carrot and chop the garlic.
Heat the olive oil in a pot and soften the onion and carrot over medium heat for 6-7 minutes, adding the garlic for the last minute.
Stir in the tomato paste and cumin and fry for a minute until fragrant.
Add the lentils, water and bay leaf. Bring to a boil, then lower the heat and simmer with the lid ajar for 25-30 minutes until the lentils have completely broken down.
Remove the bay leaf, add the salt and blend the soup with a stick blender until smooth, thinning with a little hot water if needed.
Stir in the lemon juice and serve hot.

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