Turkish Carrot, Tomato and Lentil Soup

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Turkish Carrot, Tomato and Lentil Soup

 

2 tablespoons extra virgin olive oil

1 red onion, diced

2 carrots, diced

2 cloves garlic, chopped

2 teaspoons ground cumin

2 teaspoons ground coriander

1 teaspoon ground ginger

2 tablespoons tomato paste

1 cup red lentils

2 14 oz. cans tomatoes

6 cups vegetable stock

1 1/2 teaspoons salt

1/2 teaspoon ground black pepper

thick, natural-set yogurt (Greek-style is best) to serve

 

Heat the oil in a large saucepan over a medium heat. Add the onion and carrots

and cook for 5 minutes, stirring occasionally. Add the garlic, cumin, coriander

and ginger and cook, stirring, for a minute. Add the tomato paste, lentils,

tomatoes, stock, salt and pepper and bring to the boil. Cover the pot, reduce

the heat to medium, and simmer for 30

minutes. Transfer the mixture to a blender in batches and process until smooth.

Serve in individual bowls topped with a dollop of yogurt. Yields 4 servings.

 

 

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