Turkish Lentil Soup with Sumac Onions and Mint Yogurt

Ingredients

• •1 cup red lentils, rinsed
• •1 medium onion, chopped
• •1 large carrot, diced
• •2 cloves garlic, minced
• •1 tablespoon tomato paste
• •6 cups vegetable stock or water
• •1 teaspoon ground cumin
• •1 teaspoon paprika
• •Salt to taste
• •Black pepper to taste
• •1 medium red onion, thinly sliced
• •1 teaspoon sumac
• •2 tablespoons fresh mint leaves, chopped
• •1/2 cup plain yogurt
• •2 tablespoons olive oil
• •Juice of 1 lemon
• •Extra mint leaves for garnish (optional)

Instructions

1. 1

   Rinse the red lentils thoroughly under cold water until the water runs clear, then set them aside.

2. 2

   Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion, diced carrot, and minced garlic. Sauté for 5-7 minutes, stirring occasionally, until the vegetables soften.

3. 3

   Stir in the tomato paste, ground cumin, and paprika. Cook for 1-2 minutes to let the spices bloom and the tomato paste caramelize slightly.

4. 4

   Add the rinsed lentils and 6 cups of vegetable stock or water to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes, stirring occasionally, until the lentils are tender and the soup has thickened.

5. 5

   While the soup simmers, prepare the sumac onions. In a small bowl, toss the thinly sliced red onion with 1 teaspoon of sumac, a drizzle of olive oil, and a pinch of salt. Let the onions sit to marinate and absorb the flavors.

6. 6

   In another small bowl, mix the plain yogurt with the chopped fresh mint and a squeeze of lemon juice. Stir well and set aside.

7. 7

   Once the soup is cooked, use an immersion blender to puree it until smooth, or leave it slightly chunky if you prefer. Season with salt, black pepper, and additional lemon juice to taste.

8. 8

   Ladle the soup into bowls. Top each serving with a spoonful of the sumac onions and a dollop of mint yogurt. Garnish with extra mint leaves if desired and serve warm with crusty bread.