Red Lentil & Zucchini Soup

Ingredients

• 120 g kırmızı mercimek (kuru) · 422 kcal
• 2 kabak · 54 kcal
• 1 havuç · 41 kcal
• 1 soğan · 40 kcal
• 1 yemek kaşığı zeytinyağı · 133 kcal
• Tuz, kimyon, karabiber

Method

1. Required equipment: A medium pot, a knife, a cutting board, and a blender.
2. Dice the onion into small cubes, add 1 tablespoon of olive oil to the pot, and sauté over medium heat for 3 minutes until translucent.
3. Peel the carrot and chop it into small pieces; dice the zucchinis into cubes without peeling them.
4. Add the chopped carrots and zucchinis to the pot and sauté for 2 minutes, stirring occasionally.
5. Rinse the red lentils thoroughly under cold water using a strainer and add them to the pot.
6. Pour 5 cups of hot water over the mixture, turn the heat to low, and cover the pot with a lid.
7. Cook for about 20 minutes until the lentils are completely soft and have broken down.
8. Remove the pot from the heat and use a blender to process the soup until it reaches a smooth, consistent texture.
9. Add salt, black pepper, and cumin, then stir one last time to serve.

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