I know what you may be thinking... it's way too warm to think about making or eating soup right now. It's the middle of the summer! For me, there's nothing better after a long, summer day than sitting outside in the cool air and having a warm, nourishing cup of soup. I've started making this recipe recently and it's quickly become a favorite - so nourishing and energizing. It's rich in... protein, iron, fiber, folate, manganese, thiamin, vitamin a, vitamin b6, potassium, phosporus, beta-carotene, antioxidants!
Turkish Lentil Soup
Prep time: 10 minutes
Cook time: 25 minutes
- one sweet potato, chopped, with skin
- 1 yellow or white onion, chopped
- 1/2 green bell pepper, chopped
- 2 cloves of garlic, minced
- 1 1/2 cups of red lentils
- 3/4 tsp cumin
- 1/4 tsp turmeric
- salt and pepper to taste
- 5 cups water
- avocado, chopped (for topping)
- Over medium in a large pot, add 2 tablespoons of extra virgin olive oil. To this, add onion and garlic and a sprinkling of salt. Allow onions to sweat for 3-4 minutes.
- Add bell pepper, sweet potato, and spices to the pot. Saute for about seven minutes, or until potatoes are slightly tender.
- Add lentils and water to pot. Bring to a boil and then reduce to a simmer, simmer until the lentils are cooked (about 15 minutes).
- Either transfer the mixture to a blender or blend in pot using an immersion blender. Add salt and pepper to taste, and more water if you need in order to get the texture you desire.
- Serve and top with black pepper, red pepper flakes, and avocado.
Back to blooming thoughts