I have long been dreaming about visiting Turkey, and it’s actually my first answer when someone asks me where I’d love to visit next! However, since I have no immediate plans, this warm bowl of savory goodness is the next best thing: creamy and velvety, yet interspersed with carrot nibs, this lentil soup is diet-friendly, incredibly flavorful, and quite filling.  Pair it with a side salad and some crusty bread/pita for a colorful and waist-friendly meal that is guaranteed to please even the pickiest of palates!

Ingredients

Serves four large bowls of soup; recipe adapted from the NY Times

• 1 tablespoon olive oil

• 1 large sweet white onion (Vidalia and Maui are my favorite sweet varieties), chopped

• 2 garlic cloves, minced

• 1 tablespoon tomato paste

• 1 teaspoon cumin

• 1/2 teaspoon kosher salt

• 1/2 teaspoon black pepper

• Pinch of ground chili powder

• 1 quart plus 2 cups chicken broth (Want to make it vegetarian? Sub the chicken broth for vegetable broth!)

• 1 cup red lentils

• 1 large carrot, peeled and diced

• Juice of 1/2 lemon

• 3 tablespoons chopped fresh mint (cilantro or arugula will also do!)

Method

1. In a large pot, heat oil over high heat until hot and shimmering. Add onion and garlic, and sauté until golden, about 7 minutes.

2. Stir in tomato paste, cumin, salt, black pepper and chili powder; sauté for 2 minutes longer.

3. Add broth, lentils and carrot. Bring to a simmer, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary.

4. Using an immersion or regular blender or a food processor, puree half the soup then add it back to the pot. Soup should be somewhat chunky.

5. Stir in lemon juice and chopped greens.