Turkish-style lentil soup

Description

The recipe won't take much time. Although Turkish lentil soup is cooked without meat, it turns out rich in flavor and has a pleasant, velvety texture. Instead of potatoes, you can add cauliflower. It turns out interesting—the soup remains just as velvety, but with a slightly more delicate taste. It's better to use red lentils, as they cook quickly and match the color scheme perfectly. The soup is ready to serve.

Instructions

1. 1

   Step 1

   Peel the potatoes and carrots and cut them into cubes. Wash the sweet red pepper and slice it.

2. 2

   Step 2

   Take a small chili pepper, peel and finely chop it. Blanch the tomatoes with boiling water and remove their skins.

3. 3

   Step 3

   In a saucepan, heat the oil and sauté the lentils, vegetables, paprika, and cloves. When everything is golden brown, pour in the broth and cook until the lentils are tender.

4. 4

   Step 4

   Remove the soup from the heat and blend it until smooth. If desired, garnish with herbs and lemon zest.