Teenie's Kitchen

It’s hard to believe it’s already October but I am so excited for soup season! This is one of my favourite soups to make when the weather starts to cool down. It’s warm, creamy and so nourishing. With just a few ingredients you can make this delicious soup in under an hour 😋 it freezes well and tastes even better the next day.

• 1 onion, diced
• 3 carrots, peeled and diced
• 1 potato, diced
• 3-4 cloves garlic, minced
• 1 cup red lentils, rinsed
• 2 tbsp tomato paste
• 6 cups broth 
• Olive oil
• Salt and pepper
• Cumin 
• Turkish Biber (red pepper flakes)
• Oregano 

1. In a large pot or Dutch oven, add diced onions and minced garlic. Sauté for a couple minutes. Add the carrots, potatoes and some salt. Sauté for about 5-10 minutes. 
2. Add tomato paste and mix well with vegetables. 
3. Pour in the broth and bring the pot to a boil. 
4. Add the lentils and spices and stir. Bring the pot down to a simmer and cook for about 20-25 minutes, stirring occasionally, until the potatoes are cooked.
5. Blend the soup using an immersion blender until it’s smooth and creamy.
6. Serve with sliced lemons. 

Optional – heat a small pan and add olive oil, Turkish biber and any other spice of preference. Heat for a couple minutes and drizzle on top of the soup before serving. 

Enjoy! 😋