Turkish Lentil Soup
Directions
- 1Heat extra virgin olive oil in a pan over low heat.
- 2Add chopped onion, carrot, and celery. Sauté to build flavor.
- 3Add pressed garlic, ground cumin, and tomato paste. Fry until fragrant.
- 4Add peeled and diced potatoes, rinsed red lentils, and vegetable broth.
- 5Season with salt and black pepper.
- 6Simmer on medium heat until red lentils are cooked and potatoes are fork tender.
- 7Blend the soup with an immersion blender.
- 8In a small pan, gently fry garlic and red pepper flakes in extra virgin olive oil.
- 9Serve soup in a bowl and garnish with the chili-garlic oil, chopped fresh parsley, and a squeeze of lemon. Serve with warm pita bread.
Ingredients
- some tbsp extra virgin olive oil
- 1 whole onion, coarsely chopped
- 1 whole carrot, coarsely chopped
- 3 whole rib of celery, coarsely chopped
- some clove garlic, pressed
- 1 tsp ground cumin
- 2 tbsp tomato paste
- 2 whole potato, peeled and diced
- 2 cup red lentils, rinsed
- 2 l vegetable broth
- to taste salt
- to taste black pepper
- to taste red pepper flakes
- 1 clove garlic
- to taste fresh parsley, chopped
- to taste lemon
- to taste pita bread
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