Turkish Lentil Soup

Name: Turkish Lentil Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8-10 serving(s)
Ingredients: 6 cups chicken stock (or water); 1 cup onion (chopped); 2 garlic cloves (finely minced); 1 cup carrot (chopped); 1 1/4 cups red lentils (rinsed); 1 tablespoon dried parsley; 1 bay leaf; 1 1/2 teaspoons cumin; 1/4 teaspoon thyme; 1 teaspoon salt (to taste); 1/4 teaspoon pepper; 1 lemon, cut in wedges

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Recipe by CrockFoolery

I am on a bit of a soup kick right now in the quest to eat healthier. This is a recipe from my Grandmother's recipe box. I always love Grandma's cooking and this recipe is no exception! Definately comfort food.

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READY IN: 30mins

SERVES: 8-10

UNITS: US

INGREDIENTS

Nutrition

6

cups chicken stock (or water)
1

cup onion (chopped)
2

garlic cloves (finely minced)
1

cup carrot (chopped)
1 ¹⁄₄

cups red lentils (rinsed)
1

tablespoon dried parsley
1

bay leaf
1 ¹⁄₂

teaspoons cumin
¹⁄₄

teaspoon thyme
1

teaspoon salt (to taste)
¹⁄₄

teaspoon pepper
1

lemon, cut in wedges

DIRECTIONS

In a large saucepan, over high heat, bring stock to boil.
Add onions, garlic, carrots, lentils, parsley, bay leaf, cumin, thyme, salt and pepper.
Reduce heat; simmer, uncovered, stirring occasionally for 15 - 20 minutes or until vegetables and lentils are tender.
Discard bay leaf.
Remove 3 cups of soup. Process (in batches) in food processor or blender until smooth.
Return to saucepan. Simmer for 5 minutes.
Adjust seasonings.
Squeeze lemon juice into individual servings.
Freezes well. (244 calories per 1 1/2 cup of soup).

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