Gluten-Free JOC Soups and Stews Turkish Corba

Ingredients:

1 cup red lentils, rinsed
1 large potato, peeled and diced
1 carrot, peeled and chopped
1 onion, finely chopped
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon paprika
6 cups gluten-free vegetable broth
2 tablespoons olive oil

Steps:

In a large pot, heat olive oil over medium heat.
Add chopped onions and garlic, sauté until softened.
Stir in ground cumin and paprika, cook for another minute.
Add red lentils, diced potato, and chopped carrot. Mix well.
Pour in gluten-free vegetable broth, bring to a boil, then reduce heat to simmer.
Cook until lentils and vegetables are tender, about 20-25 minutes.
Use an immersion blender to partially blend the soup for a creamy texture.
Season with salt and pepper to taste.
Serve this comforting gluten-free JOC Soups and Stews Turkish Corba hot, garnished with fresh herbs if desired. Enjoy!