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Author Notes: This is a version of the classic Turkish lentil soup which is home cooking at its best. It is simple to make and very flavorful and nutritious. Just by adding a salad and crusty loaf of whole grain bread you make it a complete meal. By adding purple carrots also makes this a more healthier dish since purple carrots are rich in vitamin A and beta-carotene but are also rich in anthocyanins. Studies have found that these blue and purple pigments in purple carrots can improve memory, enhance vision, protect against heart attacks, act as anti-inflammatories, and even help control weight. Just perfect. —Piper Nigrum (GamzE)
- 1 cup red lentils
- 600 milliliters vegetable broth(or water)
- 1 onion
- 1 purple potato
- 2 black carrots
- 6-8 sun-dried tomatoes (1 tbs tomato paste)
- 1 teaspoon coriander
- 1-2 dried chili pepper
- 2-3 tablespoons olive oil
- lemon wedge
- Dice the onions , carrots,potatoes and dried tomatoes. İn a large pot add the olive oil, heat and add the onions , season and sweat at a medium low heat.
- Add the carrots and diced tomatoes and stir. Add the lentils. Top it with vegetable broth(or water). Combine everything and simmer until lentils are soft and fall apart.Add hot water if necessary.
- Remove the pot from the heat and use an immersion blender to blend the soup until it is creamy but not completely puréed. Or just leave it as it is for a more rustic look as in the picture above.
- Serve it with a lemon wedge and some chopped dill on top.