Today I had a huge hankering for lentil soup from my favorite Turkish restaurant Efe’s. Their lentil soup is thick, creamy, filling, and incredibly comforting! Everything I could ask for on such a gloomy day. So, I peeked into my cabinet and was lucky to find some red lentils. The difference between red lentils and brown is that they break as they cook which provides a mushier consistency. At least that’s how I differentiate the two! Lentils are also packed in protein and are high in fiber which leaves me satisfied.
Lazy Jeffie’s Turkish Lentils
They’re lazy because I literally threw the ingredients together within five minutes. So sometimes being lazy is a good thing, right? 😉
- 1 cup red lentils
- 2 teaspoons olive oil
- ½ red onion, chopped
- 3 russet potatoes, peeled and cubed
- 4 cups vegetable broth
- 1 teaspoon salt, cumin, and paprika (or to taste!)
- Pepper to taste
optional: garnish with fresh parsley and serve with warmed pita bread!
Place lentils in a colander and rinse. Heat a medium sized pot on medium to high heat. Add 2 tsp of olive oil and stir in onions. Once the onions are translucent stir in the potatoes and spices; place washed lentils and broth into the pot. Bring to boil and reduce to simmer. Cover and cook for 40 minutes until the lentils are tender. Add pepper and salt to taste. Distribute 1 cup of soup into a blender or food processor and blend. Return blended soup to pot and heat through. Enjoy!