Turkish Red Lentil and Potato Soup
Ingredients
- 1/3 cup olive oil
- 1 medium yellow onion chopped
- 4 garlic cloves minced
- 3 tablespoons tomato paste
- 1 tablespoon paprika
- 1 teaspoon cumin plus more to serve
- 1 cup red lentils
- 8 ounces russet potato peeled and cut into ½-inch pieces
- 1 roasted red pepper peeled and cut into ½-inch pieces
- 2 tablespoons lemon juice
- ½ cup lightly packed fresh flat leaf parsley finely chopped
- Salt and pepper to taste
Instructions
- In a large sauce pot over medium-high, heat the oil until shimmering. Add the onion, garlic, and 1 teaspoon salt, then cook stirring occasionally, until golden brown, about 5-7 minutes.
- Add the tomato paste, paprika, and cumin; cook stirring often, until the tomato paste begins to stick to the pan, 1-2 minutes. Stir in the lentils, followed by the potatoes, roasted peppers, 6 cups water, and½ teaspoon each of salt and pepper.
- Bring to simmer over medium-high, then cover, reduce to medium-low and cook, stirring occasionally, until the lentils are very soft, and the potato is tender, 25-30 minutes.
- Remove the pan from the heat, stir in the lemon juice and let stand, uncovered, for about 5 minutes. Taste and season with salt and pepper. Serve sprinkled with cumin and parsley.
Notes
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