Autumn weather is certainly my inspiration for this recipe. It gives me the sense of warmth inside during a beautiful autumn day! It's a big hit with family and friends and is much requested during those times where I cater family events, I cut the recipe in half for here.It is also a great vegan recipe, just swap the chicken broth out for vegetable broth and omit the butter.

So easy to make and absolutely delicious!

This is the first time I made this soup, and after one taste, I knew I had to share the recipe! Even my six-year-old liked it! 🤩I like my lentil soup thick and hearty, so the consistency I aim for is like a thin hummus. If you like a more watery soup, add more chicken broth or water. As with all soups, there is a lot of room for modification. If you like spice, chili powder, ginger, or cayenne pepper will amp it up nicely. If you want to make it vegan, substitute the chicken broth with vegetable broth. However, this version as written is perfectly delicious. Enjoy!This recipe was modified from The NY Times#GlobalApron - Week 38 Lentils, Onion#Lunch #Fall #Autumn #Winter #Vegetables #Vegetarian #Vegan

Recently moved and had literally nothing on hand but basic celery, carrots, onions, and my spices. Bought a bag of lentils and had lunch/dinner for a week. So good I didn't even mind I was eating soup in 80 degree weather.. 😊

#goldenapronSmooth,spicy,and nutritious,Turkish Red Lentil Soup is simple to make and is best served with a squeeze of lemon and drizzle of paprika-infused oil.

I love lentils especially the red ones cause they cook so quickly and have a great taste. And they are a great source of vitamin Bs and fiber.

Serves 4 to 6. Approximately 230 calories per serving.

My mom's recipe.

#AskenDietEven if you are not a vegetarian, it may not be a bad idea to have occasional meatless nights.Lentils are a good source of not only plant-protein, but also complex carbohydrate, thiamine, iron, and other nutrients. #AskenDiet