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Prep time
10 minutes
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Cook time
30 minutes
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Serves
4-6
Author Notes
Most meals start with soup in Turkey. Red lentil soup is one of the most popular ones. This recipe is based on my grandmother's lentil soup which I have been devouring since my childhood. —Saboush
Ingredients
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1/2 cup
red lentils, well rinsed
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1 tablespoon
olive oil/butter/coconut oil
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1
yellow onion (medium), chopped
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2
cloves of garlic, peeled and chopped
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1
carrot (medium), chopped
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1 quart
vegetable stock (low-salt)
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1
baby potato (small), peeled and chopped
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1 pinch
salt
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1 pinch
red chili flakes (optional), for garnish
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2-3 drops
lemon juice, for garnish
Directions
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Warm the oil in a medium-size stockpot over medium heat. Add the onion and garlic. Sauté until soft and for 3-5 minutes.
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Add the carrot and potato and sauté , 2 to 3 minutes more.
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Stir in the lentils, salt, pepper, and stock and bring to a boil. Reduce the heat and simmer for 20 to 30 minutes, until the lentils are cooked through and tender.
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Using a handheld blender, puree the soup until smooth and creamy. If the consistency is too thick for your liking, add more stock or water to suit your taste.
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Garnish with red chili flakes and a couple of drops of lemon juice. Serve piping hot.
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