Turkish Lentil Soup
- 2 tablespoons of olive oil
- 1 medium yellow onion
- 2-3 garlic cloves
- 2-3 carrots
- 2 tablespoons of tomato paste
- 6 cups veggie broth
- 1/2 teaspoon cumin
- 1/2 teaspoon coriander
- 1 cup red lentils
- 1 lemon
Heat olive oil in cooking pot while chopping onion, slicing garlic and peeling and chopping carrots. Add onion, garlic and carrots to oil to soften. Add salt to taste.
Add tomato paste after veggies have softened (around 6 minutes) and stir to coat veggies in paste.
Add all the veggie broth and lentils. Stir well.
Let it come to boil and then turn down heat to simmer for around 20 minutes, until everything is cooked well and tender.
Remove from heat and blend together with immersion blender or in batches with standard blender. Blend until smooth.
Reheat if needed and add salt for flavor.
Spoon into bowls and top with generous squeezes of lemon and chopped, fresh corriander. Add salt and pepper to taste.
If you like a bit of heat, add dried chillies when adding tomato paste.