Name: Turkish Red Lentil Soup
Prep time: 10 min
Cook time: 24 min
Total time: 35 min
Yield: 3 servings
Ingredients: 1 tsp oil; 0.75 cup onion (chopped); 3 cloves garlic (chopped); 0.33 cup carrots (4 baby carrot or 1 medium carrot, chopped); 0.5 tsp ground cumin; 0.5 tsp paprika; 0.5 tsp dried oregano; 0.25 tsp black pepper (or more); 0.25 tsp red pepper flakes; 1 null tomato (chopped); 1 tbsp tomato paste (or ketchup); 1 tbsp fresh mint leaves (or use 0.5 tsp dried mint); 0.5 cup red lentils; 2.5 cups vegetable broth; 0.5 tsp salt (or more salt); null null red pepper flakes; null null mint; null null lemon juice; null null olive oil

Instructions

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1

Heat oil (1 tsp) in a saucepan over medium heat. Add onion (0.75 cup), garlic (3 cloves), and a pinch of salt (0.5 tsp) and cook until translucent.
2

Add chopped carrots (0.33 cup), ground cumin (0.5 tsp), paprika (0.5 tsp), dried oregano (0.5 tsp), black pepper (0.25 tsp), and red pepper flakes (0.25 tsp). Mix well and cook.
3

Stir in chopped (1 tomato) and tomato paste (1 tbsp). Add chopped fresh mint leaves (1 tbsp) and cook.
4

Add red lentils (0.5 cup), vegetable broth (2.5 cups), and salt (0.5 tsp). Mix, partially cover, and cook. Reduce heat to medium-low and simmer until the lentils are tender to your preference. Taste and adjust seasoning as needed. Add more [water] or [vegetable broth] if necessary.
5

Cool slightly and blend with an immersion blender or regular blender until smooth. Serve in bowls with a garnish of [red pepper flakes], [mint], [lemon juice], and a few drops of [olive oil] (optional). Serve with croutons or flatbread of choice or a side salad.