Effortless Turkish Lentil Soup (Print Version)

# Ingredients:

01 - Sea salt, fine, to taste.
02 - Coriander seeds, crushed, 1 tsp.
03 - Fresh coriander, for topping.
04 - Chili flakes or isot biber, 1 tsp.
05 - Carrot, 1 large, fresh.
06 - Tomato paste, 1 tbsp.
07 - Shallots, fresh, 2.
08 - Black cumin, sprinkle for serving.
09 - Red lentils, 250 grams.
10 - Pepper, freshly ground, add at the end.
11 - Vegetable stock, 750–800 ml.
12 - Cumin, ground, 1 tsp.
13 - Olive oil, extra virgin, 2 tbsp.

# Instructions:

01 - Blitz everything with a hand blender, season with salt and pepper, and toss over black cumin and fresh coriander at the end.
02 - Pour in the rinsed lentils and veggie stock next. Let it bubble gently for about 20-25 minutes.
03 - Dice up the carrot, let it sizzle too. Drop in tomato paste and all spices, quickly fry until fragrant.
04 - Warm up your olive oil. Toss in peeled, chopped shallots and fry them for about 2–3 minutes until soft.

# Notes:

01 - Don’t forget to rinse those lentils before you start.
02 - Flatbread goes great on the side.
03 - A spoonful of yogurt is a tasty match.

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