15 Nov TURKISH RED LENTIL SOUP
2 tbsp ground cumin
1/4 cup olive oil
2 red onions, peeled and finely diced
4 tbsp roasted garlic purée
2 medium carrots, peeled and diced
4 tbsp tomato paste
3 cups red lentils, washed
1 quart water
4 tbsp coconut yogurt
small bunch of fresh mint leaves, torn
3 tsp sumac
1/4 cup roasted red bell pepper, finely sliced
chili, finely shredded kale, or browned lamb meatballs
-Put the cumin in a heavy-bottom saucepan or Dutch oven over medium heat. Toast for 1 minute or until it smells nutty, then pour in the oil. Add the onions, garlic, and carrots and sauté for about 5 to 7 minutes until they have softened. Add the tomato paste and stir to combine.
-Add the lentils, pour in the water, and bring it to a boil. Once it has boiled, turn the heat down to bring the liquid to a simmer and cover the pan with the lid. Cook for 20 to 25 minutes, until the lentils have broken down, stirring occasionally to prevent anything from catching on the bottom of the pan.
-Add 1/2 tbsp sea salt, turn off the heat, and leave with the lid on for another 5 to 10 minutes.
Using a stick blender or food processor, blend the soup until smooth. Check the seasoning and add more salt to taste.
-Serve the soup with a splash yogurt, roasted red bell pepper, fresh mint leaves, and a good sprinkling of sumac. Chili, kale, and meatballs.