My friends and I started a friends "Biggest Loser" which was an attempt to support each other in healthy weight loss. I still have about 8 pounds of my 80 (yes 80!) lbs I gained during pregnancy, so this has been a great motivation. And since we're sharing healthy ideas and recipes, it's helped to get me back on track with this blog.
About a year and a half ago, my friend Beth decided to have a small get together for her birthday at a restaurant in Bloomington called Turkuaz cafe. It's a Turkish restaurant, and with the minimal experience I have with Turkish food, I was really excited to try. And since then I've returned a few times. One of my favorite things that they serve is their red lentil soup. It comes on the side of most entrees, and is simple and earthy, with the great thick texture of the broken down red lentils that I love.
Turkish Red Lentil Soup
About 6 servings
1 large onion, chopped fine (I use a food processor)
1 large carrot, chopped fine
4 garlic cloves, minced
1 and 1/2 cups red lentils, picked through
2 tablespoons tomato paste
1 teaspoon coarse salt, such as sea salt or kosher salt
1 teaspoon cumin
- Add all ingredients to a large, heavy bottomed pot. Simmer until lentils and vegetables are soft and broken down. Serve with a drizzle of good quality extra virgin olive oil and fresh parsley or mint.