Turkish lentil soup - Somali recipe

red lentils

🥗Healthier: green lentils

💰Cheaper: split peas

Green lentils are often less expensive and provide a similar texture.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers a healthier fat profile.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water with seasoning

Homemade broth can be healthier and more flavorful.

tomato paste

🥗Healthier: fresh tomatoes

💰Cheaper: canned tomatoes

Fresh tomatoes can provide a lighter flavor.

Rinse red lentils under cold water until water runs clear.

Chop onion, carrot, and potato into small pieces.

Heat olive oil in a large pot over medium heat until shimmering.

Add chopped onion and sauté until translucent, about 5 minutes.

Stir in garlic and cook for 1 minute until fragrant.

Add chopped carrot and potato, stirring to combine.

Mix in tomato paste, cumin, and paprika, cooking for 2-3 minutes.

Pour in vegetable broth and bring to a boil.

Add rinsed lentils, reduce heat, and simmer for 20-25 minutes until lentils are tender.

Blend the soup until smooth using an immersion blender or regular blender.

Stir in lemon juice, salt, and black pepper to taste.

Garnish with fresh parsley before serving.

Cooking Techniques

Spice Level: