Turkish Red Lentil Soup

Ingredients

• 2 tbsp olive oil
• 1 medium onion, diced
• 1 medium carrot, diced
• 1 small (about 5 oz) potato, peeled and diced
• 1 tbsp tomato paste
• 1 cup dry red lentils, rinsed
• 4 cups low-sodium vegetable broth
• 1 tsp ground cumin
• 1/2 tsp fine salt
• 2 tbsp lemon juice

Step-by-step instructions

1. Heat oil in a soup pot over medium heat. Cook onion and carrot for 6 minutes, stirring.
2. Add tomato paste and cumin and stir for 1 minute, coating the vegetables without scorching.
3. Add potato, lentils, broth, and salt. Bring to a boil, then reduce to a gentle simmer.
4. Partially cover and cook for 25 to 28 minutes until potatoes are tender and lentils collapse, stirring occasionally.
5. Remove from heat and blend with a submerged immersion blender. Stir in lemon juice and serve four bowls; reheat leftovers to 165°F (74°C).

Ingredient substitutions

• Replace olive oil with neutral vegetable oil.

Storage & reheating

Refrigerate shallow portions within 2 hours, or 1 hour above 90°F (32°C), at 40°F (4°C) or below for 4 days. Freeze for 3 months; reheat to 165°F (74°C).

What to serve with it

Serve with flatbread and cucumber salad.