In a large pot, combine lentils, broth, onion, carrot, garlic, tomato
paste, cumin and cayenne and bring to a boil over high heat. Lower
heat and simmer, uncovered, until vegetables and very tender and
lentils begin to fall apart, about 25 minutes.
Remove the pot from the heat and use an immersion blender to
quickly blend the soup until it is creamy but not completely puréed.
Or, you can blend about half the soup in a blender, but use caution
when blending hot liquids- blend only in small batches, hold the lid
down firmly with a kitchen towel, and begin blending on low speed.
Add salt and serve with lemon wedges and a garnish of mint if
desired.
Originally Submitted
1/31/2014
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