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Lentil Soup

Lentil Soup

Red lentils cook faster than other legumes and do not need to be soaked or precooked, they just need a quick rinse. This traditional Turkish soup has countless variations, I like the addition of chicken broth in this soup but it is optional, water or vegetable broth can be used to make it vegetarian. The soup thickens as it stands so you might need to add more liquid if you reheat it the next day.

  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 medium onion, chopped
  • 1-2 tsp dried mint (optional)
  • 1 tbsp tomato paste
  • 2 medium carrots, peeled, chopped
  • 1 small potato, peeled, cut into chunks
  • 2/3 cup red lentils
  • 4 cups chicken broth or water
  • Salt and pepper

Heat the olive oil and butter in a pot, add the chopped onion and mint if using, cook until the onion is soft. Add the carrots, potato, tomato paste and lentils, cover with broth or water, season with salt and pepper and cook it until the vegetables are cooked. Puree with a blender and serve hot.

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