Name: Corba
Yield: 4 servings
Cuisine: Turkish
Ingredients: 1 cup Lentils; 1 large Onion; 1 large Carrots; 1 tbs Tomato Puree; 2 tsp Cumin; 1 tsp Paprika; 1/2 tsp Mint; 1/2 tsp Thyme; 1/4 tsp Black Pepper; 1/4 tsp Red Pepper Flakes; 4 cups Vegetable Stock; 1 cup Water; Pinch Sea Salt

Side

4 servings

228 cal/serving

Instructions

Step 1

Pick through and rinse the lentils 2-3 times, drain, and set aside

LentilsWater

Step 2

Heat a large pot over medium-high and sauté the onion with a pinch of sea salt for about 3 minutes, then add the carrots and cook 3 minutes

OnionCarrotsSea Salt

Step 3

Add the tomato puree and stir 1 minute, then add cumin, paprika, mint, thyme, black pepper, and red pepper flakes and stir briefly to bloom the spices

Tomato PureeCuminPaprikaMintThymeBlack PepperRed Pepper Flakes

Step 4

Add the lentils, water, vegetable stock, and sea salt, then bring the soup to a gentle boil

LentilsWaterVegetable StockSea Salt

Step 5

Reduce heat to medium-low, cover halfway, and cook 15-20 minutes until lentils break down and carrots are tender

Step 6

Blend the soup to the desired consistency, taste, and add more sea salt if necessary

Sea Salt

Step 7

Serve with crushed crackers, torn bread, or thicken as desired

Step 8

Store leftovers in the refrigerator for up to a week