Vegan Turkish Red Lentil Soup Tarifi

Malzemeler

• 2 tablespoons olive oil2 large onions, chopped2 teaspoons salt, divided2 sprigs fresh thyme8 cloves garlic, minced2 teaspoons ground cumin2 Turkish bay leaves6 cups vegetable broth1 (28 ounce) can crushed tomatoes2 cups red lentils, picked over and rinsed1.5 tablespoons tomato paste2 tablespoons dried oregano1 teaspoon ground black pepper2 cups water4 tablespoons chopped flat-leaf parsley1 lemon, sliced into wedges

Hazırlanışı

1. Heat olive oil in a heavy saucepan over medium heat. Add onions and 1 teaspoon salt; cook, stirring occasionally, until softened, about 8 minutes. Add thyme sprigs, garlic, cumin, and bay leaves; cook, stirring, for 1 minute more.
2. Add vegetable broth, tomatoes, red lentils, tomato paste, oregano, remaining salt, and pepper to the saucepan. Cover partially and simmer, stirring occasionally, until lentils are very soft and falling apart, 30 to 45 minutes.
3. Discard thyme sprigs and bay leaves. Let soup cool briefly, about 10 minutes. Transfer 4 cups of soup to a blender; blend until smooth. Mix back into the saucepan. Stir in water. Ladle soup into bowls; garnish with chopped parsley and a squirt of lemon juice.

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