Ingredients
Scale
- 1 cup red lentils, rinsed
- 1 medium onion, chopped
- 1 medium carrot, diced
- 2 cloves garlic, minced
- 1 tbsp tomato paste
- 1 tsp ground cumin
- 1 tsp paprika
- Salt and black pepper, to taste
- 5 cups vegetable broth
- 2 tbsp olive oil
- Lemon wedges
- Fresh parsley, chopped
- Red pepper flakes or chili oil
- Croutons or crusty bread
Instructions
- Heat olive oil in a large soup pot over medium heat.
- Sauté chopped onions for 3–4 minutes until translucent.
- Add diced carrots and cook for an additional 3–5 minutes until slightly softened.
- Stir in minced garlic and sauté until fragrant.
- Mix in tomato paste, cumin, and paprika; cook for 1 minute.
- Add rinsed lentils and vegetable broth, stirring to combine.
- Bring to a boil, then reduce heat to low and cover the pot.
- Simmer for 20–25 minutes until lentils are soft.
- Blend the mixture using an immersion blender until smooth.
- Season with salt, pepper, and lemon juice to taste before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Simmering
- Cuisine: Turkish
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 3g
- Sodium: 400mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg