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Turkish Red Lentil Soup with Sumac
Ingredients
  • 2 tablespoons butter/olive oil
  • 1 medium onion ¾ of 8 oz cup)  (about 3, finely chopped
  • 1 teaspoon paprika
  • 1 teaspoon cumin seeds
  • 1 cup red lentils, washed and picked over
  • 1.5 tablespoons tomato paste
  • 6 cups water or stock, or more if the soup thickens too much
  • ¼ teaspoon red pepper flakes
  • 1.5 tablespoons dried mint leaves, crumbled
  • 1 tablespoon sumac
  • salt to taste
  • 1 carrot, chopped (optional - I have not used carrots in this soup)
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  • Garnish: a few mint leaves (optional), sumac
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  • To serve: lemon/lime wedges and bread
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