Turkish Red Lentil Soup

Turkish Red Lentil Soup

We started a tradition last year at this time - and that was to make lentils on New Year's. Okay, fine, it's not our tradition, but one we fully embrace. In some cultures, lentils are thought to bring luck and prosperity in the New Year and we're all for bringing some good vibes our way. And yours:)

Adapted from our retail partner, Feed. 

Ingredients

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  • 1 cup Petite Crimson Lentils
  • 1 large onion, chopped
  • 1 carrot, diced
  • 1 potato, diced
  • 4 cloves garlic, minced
  • Optional: 1 tablespoon ginger, minced (not traditional, but we like this)
  • 1 tablespoon tomato paste
  • 1 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne powder
  • 5 cups vegetable broth
  • 2 tables olive oil
  • Salt and pepper to taste
  • For finishing: juice from 1 lemon and chopped herbs (mint or cilantro)

      Cooking Instructions

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      1. Rinse the lentils and pick over for any debris
      2. Heat the olive oil in a large pot over medium heat. Add the onions, carrot, and potato, cooking until the vegetables have softened.
      3. Add the garlic, ginger - if using, tomato paste, cumin, paprika, and cayenne, stirring until the spices are well incorporated and fragrant.
      4. Add the lentils and broth to the pot, then season with salt and pepper.
      5. Bring the soup to a boil, then reduce the heat, cover the pot, and simmer for about 20-30 minutes until the lentils are tender.
      6. Using an immersion blender or a countertop blender, blend the soup until it's smooth. (If you prefer your soup more 'liquidy', don't blend or blend lightly).
      7. Squeeze the juice from 1 lemon over the blended soup. Taste and adjust seasoning as desired. Serve, warm, topped with fresh mint or cilantro. 

       

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