Turkish vegetable soup

Ingredients for 6 servings:

• 3 potatoes, cut into 1 cm cubes
• 2 large carrots, sliced
• 1 large onion(s), diced
• 3 garlic cloves, chopped
• 1 m.-sized zucchini, halved and sliced
• 1 can chili beans
• 100 g lentils, red
• 100 g noodles, small (e.g. soup noodles)
• 1 ¼ liters vegetable broth
• 2 tbsp olive oil
• 3 large tomatoes, cut into wedges
• cumin
• coriander
• salt and pepper
• Paprika powder
• Cayenne pepper
• Sage, fresh or dried
• Thyme, fresh or dried
• Oregano, fresh or dried
• Basil, fresh or dried
• Lovage, fresh or dried
• Marjoram, fresh or dried
• Rosemary, fresh or dried

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Heat the olive oil in a large pot and sauté the potatoes, carrots, onion, and garlic. Then add the chili beans, pour in the vegetable stock, and bring everything to a boil. Wash the red lentils and add them. After about 5 minutes, add the zucchini and tomatoes. Chop the herbs (except the basil) and add them to the soup. After another 5 minutes, add the noodles. Season thoroughly with the spices and add the basil. Turkish flatbread is best served with this dish.