Turkish Lentil Soup

Ingredients

• 350 g red lentils
• 2 Garlic cloves
• 2 shallots
• 1 large red chili pepper
• 2 tbsp olive oil (20 ml each)
• 900 ml vegetable broth
• Salt
• black pepper (freshly ground)
• 1 tsp ground cumin
• 0.5 lemon (juice)

Instructions

1. 1.

   Rinse the lentils in a sieve under running water. Peel and finely chop the garlic and shallots. Wash the chili peppers, slit them lengthwise, remove the seeds, and cut into thin strips.

2. 2.

   Heat 1 tbsp olive oil in a pot over medium heat. Sauté the shallots, garlic, and chili for a few minutes. Add the lentils, pour in the broth, bring to a boil, then simmer while stirring occasionally for 25–30 minutes until the lentils are tender but still firm.

3. 3.

   Season with salt, pepper, cumin, and lemon juice. Ladle the soup into bowls, garnish with dill, and serve. Turkish flatbread pairs well with this dish.