Anytime we go to a Turkish restaurant, red lentil soup is a must. Hearty and perfectly balanced with cumin and mint, this soup is perfect on a chilly day. It's also perfect for hiding some veggies since everything gets pureed. Serve alongside some toasted bread with dried mint, pepper flakes, and lemon.
1.5 cups red lentils, rinsed
9 cups water
1 large onion, diced small pieces
1 large potato, diced small pieces
1 large carrot, diced small pieces
1 large red pepper, diced small pieces
2 cloves garlic, minced
1 tsp cumin powder
3 Tbs butter
Salt to taste
Melt butter in a 4 quart pot. Saute onion, red pepper, carrot, and potato for five minutes. Add garlic and saute for two minutes. Add red lentils and saute for two additional minutes. Add water, salt, and spices. Bring to a boil. Once boil is reached reduce to simmer partially covered for 30 minutes, stirring occasionally.
Using a hand blender puree the soup until everything is smooth. Alternatively pour soup into a blender and puree. Put the pureed soup back on the heat and bring to a quick boil. Top with dried mint, red pepper flakes, and lemon.