Turkish Red Lentils Soup
Ingredients
- 2 cups Red lentils / Masoor daal
- 4 cups Vegan Broth
- 1 onion
- 1 carrot
- 1 potato
- 2 tbsp olive oil
- 1 tsp thyme
- 1 tbsp dry mint
- 2 tsp paprika
- 2 tsp salt
For Garnish
- 1 tsp olive oil
- 1 tsp paprika
- 1 tbsp lemon
- 1 tsp dry mint leaves
Instructions
- Saute the onions in the oil once soft add the carrots and potatoes followed by thyme and paprika
- Add the washed lentils, water and the broth. Set for 15 minutes if using the instant pot. If you are using the pressure cooker, pressure for 7 minutes. If using stovetop, cook until lentil are cooked soft.
- Once cooked you can blend it using an immersion blender or mush with a paddle if you want a chunky soup
- Garnish with mint leaves and a big squeeze of lemon. And add a drizzle of the paprika oil. For paprika oil, warm up the oil and add the paprika, switch off within a couple of seconds. Not letting the paprika burn.
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