Recipe: Turkish Red Lentil Soup
Thursday, February 7, 2019 at 8:08AM
The Lady Who Lunches in Recipes & how-to's
Photo credit: Green Valley Kitchen
*This gorgeous photo was found here*
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Creamy and velvety, yet dotted with carrot nibs, this hearty bowl of goodness is diet-friendly, incredibly flavorful, and perfectly filling.  Pair it with a side salad and some crusty bread/pita for a colorful and waist-friendly meal that is guaranteed to please even the pickiest of palettes!
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Ingredients:
Serves four large bowls of soup; recipe adapted from the NY Times 

Method

  1. In a large pot, heat oil over high heat until hot and shimmering.  Add onion and garlic, and sauté until golden, about 7 minutes.
  2. Stir in tomato paste, cumin, salt, black pepper and chili powder; sauté for 2 minutes longer.
  3. Add broth, lentils and carrot.  Bring to a simmer, then partially cover pot and turn heat to medium-low.  Simmer until lentils are soft, about 30 minutes.  Taste and add salt if necessary.
  4. Using an immersion or regular blender or a food processor, puree half the soup then add it back to the pot.  Soup should be somewhat chunky.
  5. Stir in lemon juice and chopped greens.

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Until we eat again

The Lunch Belle 

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