Mediterranean 45 min

Turkish Lentil Soup

Name: Turkish Lentil Soup
Total time: 45 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 1.5 cups red lentils, rinsed; 1 large yellow onion, diced; 2 carrots, diced; 3 cloves garlic, minced; 3 tablespoons olive oil; 2 tablespoons tomato paste; 1 teaspoon cumin; 1 teaspoon sweet paprika; 1/2 teaspoon turmeric; 6 cups chicken or vegetable broth; Juice of 1 lemon; Salt and pepper; 2 tablespoons butter; 1 teaspoon Aleppo pepper (for finishing butter); Fresh mint for garnish

veganvegetariangluten-freehealthymeal-prep

Ingredientsfor 2

270

Cal

14g

Protein

36g

Carbs

Fat

11.5 cups red lentils, rinsed
21 large yellow onion, diced
32 carrots, diced
43 cloves garlic, minced
53 tablespoons olive oil
62 tablespoons tomato paste
71 teaspoon cumin
81 teaspoon sweet paprika
91/2 teaspoon turmeric
106 cups chicken or vegetable broth
11Juice of 1 lemon
12Salt and pepper
132 tablespoons butter
141 teaspoon Aleppo pepper (for finishing butter)
15Fresh mint for garnish

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Instructions

1
Heat olive oil in a pot over medium heat. Cook onion and carrots for 6 minutes. Add garlic, tomato paste, cumin, paprika, and turmeric. Stir 2 minutes. Add lentils and broth. Bring to a boil, then simmer uncovered for 25–30 minutes until lentils are completely dissolved.
2
Blend with an immersion blender until completely smooth. Add lemon juice and season with salt and pepper. Thin with water if needed.
3
Melt butter in a small pan over medium heat. Add Aleppo pepper and cook 1 minute until the butter turns bright red and fragrant. Ladle soup into bowls. Drizzle the spiced butter over each bowl and garnish with fresh mint.