Vegan Turkish Red Lentil Soup

Ingredients and Weight:

• 1 cup (200g) red lentils, rinsed and sorted
• 1 onion (150g), chopped
• 2 cloves garlic (10g), minced
• 1 carrot (100g), chopped
• 1 celery stalk (100g), chopped
• 1 teaspoon (2g) ground cumin
• 1 teaspoon (2g) ground coriander
• 1 teaspoon (2g) sweet paprika
• 3 cups (720ml) vegetable broth
• 1 cup (240ml) water
• Salt and black pepper to taste
• 1 tablespoon (15ml) lemon juice (optional)

Preparation Time:

15 minutes

Cooking Time:

30 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Heat a large pot over medium heat.
2. Add the onion and sauté until softened, about 5 minutes.
3. Add the garlic, carrots, and celery and cook for 2 minutes more.
4. Stir in the cumin, coriander, and paprika.
5. Add the lentils, vegetable broth, and water. Bring to a boil, then reduce heat and simmer for 25 minutes, or until the lentils are tender.
6. Season with salt, black pepper, and lemon juice to taste.

Nutritional Information:

• Calories: 150 kcal
• Protein: 10g
• Carbohydrates: 25g
• Fiber: 5g
• Fat: 5g

Dish Characteristics:

• Rich and hearty soup
• Savory and aromatic spices
• Creamy and slightly tangy
• Perfect for a light meal or as a side dish

User Comments:

• "This soup is absolutely delicious! The spices are perfectly balanced."
• "I love that it's vegan, so I can enjoy it guilt-free."
• "It's so easy to make, even for a beginner."
• "The soup is perfect for a cold day."
• "I highly recommend this recipe!"

Special Precautions and Tips:

• If you can't find red lentils, you can use brown or green lentils instead.
• To make the soup creamier, use a high-powered blender to puree it after cooking.
• You can garnish the soup with chopped cilantro or parsley.
• The soup can be stored in the refrigerator for up to 3 days.