Ingredients (Serves 4):

  • 1 cup red lentils, rinsed

  • 1 carrot, diced

  • 1 potato, diced

  • 1 onion, finely chopped

  • 2 garlic cloves, crushed

  • 3 tablespoons Turna Extra Virgin Olive Oil

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1/2 teaspoon cumin

  • 1.5 liters water or vegetable broth

  • Juice of 1/2 lemon (optional)

  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Sauté Onions and Garlic: In a medium pot, heat Turna Extra Virgin Olive Oil and sauté the onions and garlic until translucent.

  2. Add the Vegetables: Add the diced carrot and potato, sauté for a few minutes while stirring.

  3. Add Lentils and Spices: Stir in the rinsed lentils, salt, black pepper, and cumin.

  4. Add Liquid and Cook: Pour in water or vegetable broth. Bring to a boil, then reduce heat and simmer for 20–25 minutes, until the lentils and vegetables are soft.

  5. Blend the Soup: Use a blender to puree the soup until smooth. Add extra water if you prefer a creamier texture.

  6. Serve: Garnish with chopped fresh parsley and serve hot. Optionally, squeeze lemon juice on top for extra flavor.

Enjoy!