Turkish lentil soup

Ingredients for 4 servings:

• 300 g lentils, red
• 2 m.-sized potatoes
• 1 large onion(s)
• 1 ½ liters of water
• n. B. Vegetable stock powder for 1.5 liters of water
• 1 carrot(s)
• 1 parsnip(s)
• 3 garlic cloves
• 3 tbsp olive oil
• 1 tsp Tasmanian pepper, freshly grated
• 1 tsp mint, dried
• 1 tbsp parsley, washed and coarsely chopped
• 2 tbsp lemon juice
• 1 tbsp asafetida
• 1 tsp sambal oelek

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

vegan

Wash and drain the red lentils. Peel and dice the onions, potatoes, carrots, and parsnips. Peel and slice the garlic. Wash and finely chop the parsley. Pour the oil into a saucepan and fry the onions and garlic until translucent. Add the lentils, carrots, and parsnips and fry for another 3 minutes. Add the potatoes and stir. After 5 minutes, add the measured amount of water and vegetable stock. Add all the spices except the parsley. Bring everything to a boil and then simmer on low heat for 30 minutes. Purée the soup and season to taste. Serve on plates and sprinkle with parsley. https://www.vegan-cooking-with-thalija.de/archive/986