Turkish Red Lentil Soup

Turkish Red Lentil Soup

30 min
Easy
1 serv.
415 g / 1 serv.

Rating

Average rating:—

Description

Classic Turkish creamy red lentil soup with vegetables, served with lemon and paprika.

  1. Rinse the lentils, cover with water and bring to a boil over medium heat.
  2. Dice the carrot, potato and onion into small cubes, mince the garlic.
  3. Sauté the onion and garlic in sunflower oil until soft.
  4. Add the carrot, potato and tomato paste, cook for another 5 minutes.
  5. Transfer the vegetables to the pot with lentils, season with salt and pepper, and simmer until tender, about 20 minutes.
  6. Blend the soup with an immersion blender until smooth and creamy.
  7. Melt the butter in a pan, add paprika and heat for 30 seconds.
  8. Cut the bread into cubes and toast in a dry pan until crispy.
  9. Serve the soup drizzled with paprika butter, topped with croutons and chopped parsley, with a lemon wedge.
287
69 kcal / 100 g
kcal
12.0 g
2.9 g / 100 g
Protein
40.1 g
9.7 g / 100 g
Carbohydrates
7.3 g
1.8 g / 100 g
Fats