Turkish Lentil Soup
"I am on a bit of a soup kick right now in the quest to eat healthier. This is a recipe from my Grandmother's recipe box. I always love Grandma's cooking and this recipe is no exception! Definately comfort food."
- Ready In:
- 30mins
- Ingredients:
- 12
- Serves:
-
8-10
ingredients
- 6 cups chicken stock (or water)
- 1 cup onion (chopped)
- 2 garlic cloves (finely minced)
- 1 cup carrot (chopped)
- 1 1⁄4 cups red lentils (rinsed)
- 1 tablespoon dried parsley
- 1 bay leaf
- 1 1⁄2 teaspoons cumin
- 1⁄4 teaspoon thyme
- 1 teaspoon salt (to taste)
- 1⁄4 teaspoon pepper
- 1 lemon, cut in wedges
directions
- In a large saucepan, over high heat, bring stock to boil.
- Add onions, garlic, carrots, lentils, parsley, bay leaf, cumin, thyme, salt and pepper.
- Reduce heat; simmer, uncovered, stirring occasionally for 15 - 20 minutes or until vegetables and lentils are tender.
- Discard bay leaf.
- Remove 3 cups of soup. Process (in batches) in food processor or blender until smooth.
- Return to saucepan. Simmer for 5 minutes.
- Adjust seasonings.
- Squeeze lemon juice into individual servings.
- Freezes well. (244 calories per 1 1/2 cup of soup).
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Reviews
-
This was really easy and tasty. I love the cumin in here (and I normally just tolerate cumin). I used cayenne for the pepper. My only criticism is that I think the serving size is off. It's more like 4-6, if you ask me. Post more recipes!
