Turkish Lentil Soup

1. Preparation

Rinse 1 cup of red lentils under cold water until the water runs clear.

Dice 1 medium onion, 1 medium carrot, and 1 medium potato into small pieces.

Mince 2 cloves of garlic.

Chop 1 tablespoon of fresh parsley for garnish.

2. Cooking

In a large pot, heat 2 tablespoons of olive oil over medium heat.

Add the diced onions and sauté for about 5 minutes until they are translucent.

Add the minced garlic and sauté for an additional 1-2 minutes until fragrant.

Stir in the diced carrot and potato and cook for 3-4 minutes, stirring occasionally.

Add the rinsed lentils to the pot along with 4 cups of vegetable broth.

Season with 1 teaspoon of cumin, 1 teaspoon of paprika, salt, and pepper to taste.

Bring the mixture to a boil, then reduce the heat to a simmer. Cover and let it cook for about 25-30 minutes or until the lentils are soft.

Using an immersion blender, blend the soup until smooth, or leave it slightly chunky if preferred.

Taste and adjust seasoning as needed before serving.

3. Serving

Ladle the soup into bowls and garnish with chopped parsley.

Serve hot with a slice of crusty bread for a complete meal.