Name: Corba
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 1 cup Lentils; 1 large Onion; 1 large Carrots; 1 tbs Tomato Puree; 2 tsp Cumin; 1 tsp Paprika; 1/2 tsp Mint; 1/2 tsp Thyme; 1/4 tsp Black Pepper; 1/4 tsp Red Pepper Flakes; 4 cups Vegetable Stock; 1 cup Water; Pinch Sea Salt; Olive oil (for sautéing)

Method

Pick through your lentils for any foreign debris, rinse them 2 or 3 times, drain, and set aside.
In a large pot over medium-high heat, sauté the olive oil and the onion with a pinch of salt for about 3 minutes, then add the carrots and cook for another 3 minutes.
Add the tomato paste and stir it around for around 1 minute. Now add the cumin, paprika, mint, thyme, black pepper, and red pepper as quickly as you can and stir for 10 seconds to bloom the spices.
Immediately add the lentils, water, broth, and salt. Bring the soup to a (gentle) boil.
After it has come to a boil, reduce heat to medium-low, cover the pot halfway, and cook for 15-20 minutes or until the lentils have fallen apart and the carrots are completely cooked.
After the soup has cooked and the lentils are tender, blend the soup either in a blender or simply use a hand blender to reach the consistency you desire. Taste for seasoning and add more salt if necessary.
Serve with crushed-up crackers, torn up bread, or something else to add some extra thickness.

Nutrition per servingCalories, protein, carbs, fat, fibre and sugar — in the ChefBook app.
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Method

Keep it. Plan it. Cook it.