Ingredients

• 300 g green lentils
• 1 piece onion
• 1 piece carrot
• 3 clove garlic
• 3 tbsp olive oil
• 1.2 kg vegetable broth
• 1 tsp ground cumin
• 1/2 tsp black pepper
• 1 tsp salt
• 2 tbsp lemon juice
• 1/4 bunch fresh parsley

Instructions

1. Prepare vegetables

   Rinse green lentils under cold water and drain well. Finely dice the onion into 5mm pieces and peel the carrot, cutting into small cubes. Mince the garlic cloves finely. Heat olive oil in a large pot over medium heat for 1-2 minutes until shimmering. Do not let the oil smoke or overheat.

2. Sauté aromatics

   Add diced onion to the heated oil and cook over medium heat for 5-6 minutes, stirring occasionally until soft and translucent. Add minced garlic and cubed carrot, cooking for another 2-3 minutes until fragrant. Do not let the garlic burn or turn brown as it will create a bitter taste.

3. Add lentils and spices

   Stir in the drained green lentils, ground cumin, and black pepper. Cook over medium heat for 2 minutes, stirring constantly until the lentils are well coated with oil and spices. The mixture should smell aromatic and toasted. Do not skip this step as it enhances the flavor significantly.

4. Simmer with broth

   Pour in the vegetable broth and bring to a boil over high heat for 3-4 minutes. Reduce heat to low, cover partially, and simmer for 25-30 minutes until lentils are completely soft and falling apart when pressed with a spoon. Do not let the soup boil vigorously as it may stick to the bottom.

5. Blend soup

   Remove pot from heat and let cool for 5 minutes. Using an immersion blender, puree the soup directly in the pot for 2-3 minutes until completely smooth and creamy. Alternatively, blend in batches in a regular blender. Do not blend hot soup in a regular blender as it can explode from steam pressure.

6. Season and finish

   Return blended soup to low heat and stir in salt and lemon juice. Simmer gently for 3-4 minutes to heat through, adjusting consistency with water if too thick. The soup should coat the back of a spoon lightly. Do not boil after adding lemon juice as it may curdle the smooth texture.

7. Serve hot

   Ladle soup into bowls and garnish with finely chopped fresh parsley. Serve immediately while hot with Turkish bread or crusty rolls on the side. The soup should be steaming and have a beautiful pale green color. Do not let it sit too long as it will thicken considerably as it cools.

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