By the New York Times
Link to Turkish Red Lentil Soup
GV comments: Lentils are so incredibly nutritious that I look for any delicious way to eat more of them. This is a simple, quick, and very tasty soup that gets the job done. The paprika and tomato paste are key to the flavor, but I also like the instruction to use croutons! Okay, if you say so... I use vegetable stock (usually from bouillon powder) and I don't top it with yogurt. I also don't like mint in most savory dishes, so I omit that, too.
Timing: 30-60 minutes
Nutrition: Whole-food unprocessed