Mercimek Çorbası (Lentil Soup) Breakfast Bowl with Buckwheat Croutons

Ingredients

• 1 cup Red Lentils
• 6 cups Vegetable Broth
• 1 medium Onion
• 1 medium Carrot
• 1 medium Potato
• 2 tablespoons Tomato Paste
• 2 tablespoons Olive Oil
• 2 tablespoons Mint
• 2 tablespoons Lemon Juice
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 2 slices Buckwheat Bread
• 1 tablespoon Olive Oil
• 1/4 teaspoon Paprika

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Prepare the soup: Dice onion, carrot, and potato. Sauté in olive oil in a large pot until softened, about 5 minutes.
2. 2Add tomato paste and cook for 1 minute.
3. 3Add red lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 25-30 minutes, or until lentils are tender.
4. 4Puree the soup with an immersion blender until smooth.
5. 5Stir in mint and lemon juice. Season with salt and pepper.
6. 6Prepare the croutons: Dice gluten-free bread into small cubes. Toss with olive oil and paprika.
7. 7Bake at 175°C for 10-12 minutes, or until crispy.
8. 8Serve the soup hot, topped with buckwheat croutons.

Substitutions

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