-
Prep time
10 minutes
-
Cook time
30 minutes
-
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
Continue After Advertisement
Ingredients
-
1/2 cup
red lentils, well rinsed
-
1 tablespoon
olive oil/butter/coconut oil
-
1
yellow onion (medium), chopped
-
2
cloves of garlic, peeled and chopped
-
1
carrot (medium), chopped
-
1 quart
vegetable stock (low-salt)
-
1
baby potato (small), peeled and chopped
-
1 pinch
salt
-
1 pinch
red chili flakes (optional), for garnish
-
2-3 drops
lemon juice, for garnish
Directions
-
Warm the oil in a medium-size stockpot over medium heat. Add the onion and garlic. Sauté until soft and for 3-5 minutes.
-
Add the carrot and potato and sauté , 2 to 3 minutes more.
-
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.
-
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.
-
Garnish with red chili flakes and a couple of drops of lemon juice. Serve piping hot.
See what other Food52ers are saying.