Kırmızı Mercimek Çorbası (Red Lentil Soup)

Preparation time: 5 minutes
Cooking time: 1 hour

Serves 4

Ingredients:

• 1 tbsp. butter or olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp. ground cumin
• 1 tsp. ground coriander
• 2 tbsp. tomato paste
• 8 cups low-fat vegetable or beef stock
• 1 cup red lentils
• ¼ cup short-grain rice
• 1 dried red pepper (optional)
• ½ tsp. salt
• ¼ tsp. pepper
• ½ tsp. dried mint
• 1 lemon, cut into wedges

Direction:

1. In a Dutch oven, warm butter or olive oil over medium heat. 
2. Add onion and sauté for 5 to 10 minutes, or until onion is translucent. 
3. Stir in garlic, cumin, and coriander, and cook for 1 to 2 minutes. 
4. Add tomato paste, stock, lentils, rice, and red pepper (if desired). 
5. Stir to combine. 
6. Bring soup to a boil, cover pan, and reduce heat to a simmer. 
7. Cook for about 30 to 40 minutes, stirring occasionally. 
8. When lentils and rice are tender and soup has thickened, add salt, pepper, and dried mint. 
9. Serve hot with lemon wedges.