Name: Vegan Turkish Red Lentil Soup
Prep time: 15 min
Cook time: 15 min
Ingredients: 2 tbsp olive oil; 2 large onions (chopped); 2 tbsp salt (divided); 2 sprigs fresh thyme; 8 cloves garlic (minced); 2 tbsp ground cumin; 2 Turkish bay leaves; 6 cups vegetable ( broth); 2 (28 ounces) can tomatoes (crushed ); 2 cups red lentils; 1 1/2 tbsp tomato (paste); 2 tbsp oregano (dried ); 1 tbsp ground black pepper; 2 cups of water; 4 tbsp flat-leaf parsley (chopped ); 1 lemon (sliced into wedges)

Vegan Turkish Red Lentil Soup

James Pucos

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Prep Time 15 mins

Cook Time 15 mins

Cuisine Mediterranean

Servings 2

Calories 261 kcal

Ingredients

2 tbsp olive oil
2 large onions chopped
2 tbsp salt divided
2 sprigs fresh thyme
8 cloves garlic minced
2 tbsp ground cumin
2 Turkish bay leaves
6 cups vegetable broth
2 (28 ounces) can tomatoes crushed
2 cups red lentils
1 1/2 tbsp tomato paste
2 tbsp oregano dried
1 tbsp ground black pepper
2 cups of water
4 tbsp flat-leaf parsley chopped
1 lemon sliced into wedges

Notes

Heat olive oil carefully in an overwhelming pan over medium heat. Include onions and one teaspoon salt; cook, blending at times, until mollified, around 8 minutes. Include thyme sprigs, garlic, cumin, and narrows leaves; cook, mixing, for one moment more.

Include vegetable stock, tomatoes, red lentils, tomato glue, oregano, staying salt, and pepper to the pan. Spread somewhat and stew, mixing incidentally, until lentils are delicate and self-destructing, 30 to 45 minutes.

Dispose of thyme sprigs and straight leaves. Give the soup a chance to cool suddenly, around 10 minutes. Move 4 cups of soup to a blender; mix until smooth. Blend once more into the pot. Mix in water. Spoon soup into bowls; decorate with cleaved parsley and a squirt of lemon juice.

Nutrition Facts (Per Serving): Calories 261, Carbohydrates 19g, Protein 31g, Fat 3g

Keyword Red Lentil Soup, Vegan Turkish