Ingredients
Scale
- 1 cup red lentils
- 1 medium onion
- 1 medium carrot
- 2 cloves garlic
- 5 cups vegetable broth
- Olive oil
- 1 tbsp tomato paste
- 1 tsp ground cumin
- 1 tsp paprika
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large soup pot over medium heat until shimmering.
- Sauté chopped onions for about 3-4 minutes until translucent.
- Add diced carrots and minced garlic; cook for another 3-5 minutes.
- Stir in tomato paste, cumin, and paprika; cook for 1 minute.
- Add rinsed lentils and vegetable broth; stir to combine.
- Bring to a boil, then reduce heat, cover, and simmer for 20–25 minutes until soft.
- Blend until smooth using an immersion blender or regular blender.
- Season with salt, pepper, and fresh lemon juice before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Cooking
- Cuisine: Turkish
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 3g
- Sodium: 350mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 12g
- Protein: 11g
- Cholesterol: 0mg