Ingredients
Scale
- 1 cup lentils
- 1 medium onion, chopped
- 2 carrots, diced
- 2 stalks of celery, diced
- 3 cloves garlic, minced
- 6 cups vegetable or chicken broth
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt to taste
- Pepper to taste
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
Instructions
- In a large pot, heat the olive oil over medium heat. Add the onions, carrots, and celery, and sauté until softened.
- Add the garlic, cumin, and paprika, and cook for another minute.
- Stir in the lentils and broth, and bring to a boil.
- Reduce heat, cover, and simmer until the lentils are tender, about 20-25 minutes.
- Blend the soup with an immersion blender until smooth, or leave it chunky.
- Stir in lemon juice and season with salt and pepper to taste.
- Serve hot, garnished with fresh herbs if desired.
Notes
- For a creamier texture, blend more of the soup.
- This soup can be refrigerated for up to 3 days or frozen for later use.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Turkish
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 3g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 15g
- Protein: 12g
- Cholesterol: 0mg