Creamy Lentil Soup- Shorbat Ads

• Produce

  • 2 Carrots, large
  • 4 cloves Garlic
  • 2 cups Red lentils
  • 1 Tomato
  • 1 Yellow onion

• Canned Goods

  • 3 cups Broth

• Baking & Spices

  • 1 pinch Pepper
  • 1/2 tsp Salt
  • 1 pinch Turmeric

• Oils & Vinegars

  • 1 tsp Olive oil

• Nuts & Seeds

  • 1 tsp Cumin

• Liquids

  • 4 cups Water

Found on sugarandgarlic.com

Description

Ingredients

• 2 cups of red lentils (they are actually orange, but called red:)
• 3 cups of broth (or water)
• 4 cups of water, plus more to thin later
• 1 tsp cumin
• 1/2- 1 tsp salt (to taste)
• pinch of pepper
• pinch of turmeric (optional)
• 2 large carrots, shredded
• 1 tomato, diced
• 1 yellow onion, diced
• 4 cloves of garlic, diced
• 1 tsp olive oil

Directions

• First sort the lentils for any stones, grains, or sand. Wash thoroughly and drain. In a large pot, over high heat, add the olive oil and vegetables and toss lightly until fragrant. Do not brown it. Immediately add the lentils, broth, water, and spices. Stir well. Once the soup begins to boil, reduce to medium-low heat. Allow it to simmer for about 15-20 minutes, uncovered. Once the lentils are softened and cooked, puree with a blender, and remove from heat. If the soup looks too thick to you, you can add more water over low hear and stir until homogenous. Serve immediately with lemon wedges, and optionally pita chips.