Yields1 Serving
 Ingredients:
 1⅓ cups (about 8 ounces) red lentils, picked through and rinsed 7 cups low-sodium vegetable broth
 1 large onion, diced
 1 large carrot, diced
 4 cloves garlic, finely chopped
 2 tablespoons tomato paste
 1 teaspoon ground cumin
 salt and pepper, to taste
 lemon wedges (optional)
 mint, chopped (optional)
1

Directions:

2

1.Wash hands well with soap and warm water. Wash produce well.

3

2.In a large pot, combine lentils, broth, onion, carrot, garlic, tomato paste, and cumin and bring to a boil over high heat.

4

3.Lower heat and simmer, uncovered, until vegetables are very tender and lentils begin to fall apart, about 25 minutes.

5

4.Serve hot.

6
7

Or, for a smoother soup: remove the pot from the heat and use an immersion blender to quickly blend the soup until it is creamy but not completely puréed.

8
9

Or, you can carefully blend about half the soup in a blender, but use caution when blending hot liquids: blend only in small batches, hold the lid down firmly with a kitchen towel, and begin blending on low speed.

10
11

Add salt and pepper. Serve with lemon wedges and a mint garnish if desired.

Ingredients

 Ingredients:
 1⅓ cups (about 8 ounces) red lentils, picked through and rinsed 7 cups low-sodium vegetable broth
 1 large onion, diced
 1 large carrot, diced
 4 cloves garlic, finely chopped
 2 tablespoons tomato paste
 1 teaspoon ground cumin
 salt and pepper, to taste
 lemon wedges (optional)
 mint, chopped (optional)

Directions

1

Directions:

2

1.Wash hands well with soap and warm water. Wash produce well.

3

2.In a large pot, combine lentils, broth, onion, carrot, garlic, tomato paste, and cumin and bring to a boil over high heat.

4

3.Lower heat and simmer, uncovered, until vegetables are very tender and lentils begin to fall apart, about 25 minutes.

5

4.Serve hot.

6
7

Or, for a smoother soup: remove the pot from the heat and use an immersion blender to quickly blend the soup until it is creamy but not completely puréed.

8
9

Or, you can carefully blend about half the soup in a blender, but use caution when blending hot liquids: blend only in small batches, hold the lid down firmly with a kitchen towel, and begin blending on low speed.

10
11

Add salt and pepper. Serve with lemon wedges and a mint garnish if desired.

Notes

Turkish Red Lentil Soup