Ingredients
Scale
- 1 cup red lentils
- 1 onion, chopped
- 1 carrot, chopped
- 2 cloves garlic, minced
- 1 tbsp tomato paste
- 1 tsp cumin
- 1 tsp paprika or Aleppo pepper
- 4 cups water or broth
- Salt to taste
- 2 tbsp olive oil
- Lemon wedges for serving
Instructions
- Rinse the lentils under cold water.
- Heat olive oil in a pot and sauté onion, carrot, and garlic until soft.
- Add tomato paste, cumin, and paprika, stirring for 1 minute.
- Add lentils and water or broth. Season with salt.
- Simmer for 20-25 minutes until lentils are tender.
- Blend the soup until smooth or leave slightly chunky.
- Heat olive oil with paprika and garlic, then drizzle over the soup.
- Serve with lemon wedges.
Notes
- Soak lentils for faster cooking.
- Adjust spices to taste.
- Use vegetable broth for a vegan version.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Turkish
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg