Turkish Lentil Soup

Instructions

1. Step 1

   Using the vegetable peeler, peel the carrot and potato; finely chop the onion and dice the peeled vegetables on the cutting board with the chef's knife.

   Cookware: Chef Knife, cutting board, Vegetable Peeler

2. Step 2

   Heat the olive oil in the large pot over medium heat. Add the onion, carrot, potato, and tomato paste, then stir with the wooden spoon until the vegetables are soft and the paste smells sweet and toasted without browning.

   Timer: 7 min (fixed)

   Ingredients used: 1.0 piece Carrot, 30.0 ml Olive Oil, 1.0 piece Onion, 1.0 piece Potato, 30.0 gr Tomato Paste

   Cookware: large pot — medium heat, wooden spoon

3. Step 3

   Add the rinsed red lentil and pour in the water from the measuring jug, scraping the pot base with the wooden spoon. Bring the soup to a full boil over high heat.

   Timer: 8 min (fixed)

   Ingredients used: 250.0 gr Red Lentil, 1500.0 ml Water

   Cookware: large pot — high heat, measuring jug, wooden spoon

4. Step 4

   Reduce to low heat, stir in the salt, and simmer until the lentils and vegetables are completely tender and easily crush against the side of the pot with the wooden spoon.

   Timer: 25 min (scalable)

   Ingredients used: 6.0 gr Salt

   Cookware: large pot — low heat, wooden spoon

5. Step 5

   Turn off the heat, add the black pepper and ground cumin, and blend in the pot with the immersion blender until completely smooth and creamy. Keep the blender blade submerged while blending, then let the soup settle briefly before serving.

   Ingredients used: 1.0 gr Black Pepper, 2.0 gr Ground Cumin

   Cookware: Immersion Blender — blend, large pot — off heat