Ingredients
Scale
- 1 cup red lentils
- 1 medium onion
- 1 medium carrot
- 2 cloves garlic
- 5 cups vegetable broth or water
- 2 tbsp olive oil or butter
- 1 tbsp tomato paste
- 1 tsp ground cumin
- 1 tsp paprika
- Salt and black pepper to taste
- Lemon wedges
- Fresh parsley
- Red pepper flakes or chili oil
- Croutons or crusty bread
Instructions
- In a large pot over medium heat, warm olive oil.
- Sauté chopped onions for 3–4 minutes until translucent.
- Add diced carrots and cook for another 3–5 minutes.
- Stir in minced garlic and sauté briefly until fragrant.
- Mix in tomato paste, cumin, and paprika; cook for about 1 minute.
- Add rinsed lentils and pour in vegetable broth or water. Stir well.
- Bring to a boil, then reduce heat to low and cover the pot.
- Simmer for 20–25 minutes until lentils are soft.
- Blend the soup until smooth using an immersion blender.
- 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: 180
- Sugar: 3g
- Sodium: 450mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg