Turkish Red Lentil Soup

March 19, 2013

A dense, flavorful vegetarian soup. Perfect for an evening-in during the fall/winter.

1 1/3 c. (about 8 oz.) red lentils, picked through & rinsed
7 c. vegetable broth
1 large onion, diced
1-2 large carrots, diced
4 cloves garlic, finely chopped
2 Tbl. tomato paste
1 tsp. cumin
1/8 - 1/4 tsp. cayenne pepper (or to taste)
3/4 tsp. salt (or to taste)

1. In a large pot, combine lentils, broth, onion, carrot(s), garlic, tomato paste, cumin and cayenne. Bring to a boil over high heat. Lower heat and simmer, uncovered, until vegetables are very tender...
See the full directions on my site

Nutritions

Calories
114

Sodium
3763mg
156% DV

Fat
24g
38% DV

Protein
11g
23% DV

Carbs
25g
8% DV

Fiber
13g
52% DV