Turkish Red Lentil Soup

Ingredients

• 1 cup red lentils
• 1 whole onion, medium, diced
• 1 whole carrot, medium, diced
• 4 cups vegetable broth
• 3 tbsp olive oil
• 3 cloves garlic, minced
• 1 whole lemon
• 1 pinch salt and pepper to taste

Instructions

1. 1

   Rinse red lentils in a fine-mesh sieve until water runs clear.

2. 2

   Heat 1 tbsp olive oil in a large pot over medium heat until shimmering, ~90 seconds.

3. 3

   Add diced onion and carrot. Cook, stirring occasionally, until softened, ~5 minutes.

4. 4

   Stir in minced garlic and cook until fragrant, ~30 seconds.

5. 5

   Pour in vegetable broth and rinsed lentils. Bring to a boil, then reduce heat.

6. 6

   Simmer uncovered, stirring occasionally, until lentils break down and soup thickens, ~15 minutes.

7. 7

   Use an immersion blender to puree soup until mostly smooth (some texture is welcome).

8. 8

   Season generously with salt and pepper. Taste and adjust.

9. 9

   Heat remaining 2 tbsp olive oil in a small skillet over medium-high until fragrant, ~90 seconds.

10. 10

    Add minced garlic and cook, watching closely, until golden and crispy, ~90 seconds. Transfer to a bowl.

11. 11

    Squeeze half the lemon into the soup. Stir well.

12. 12

    Ladle soup into bowls. Top with crispy garlic oil and a lemon wedge.

Tools you’ll need

• large pot (4–5 quart)
• fine-mesh sieve
• immersion blender
• small skillet
• wooden spoon
• ladle

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