Turkish Red Lentil Soup
silicon (Si)
Beta-carotene
Folate
Fiber
copper (Cu)
fluorine (F)
Description
Classic Turkish creamy red lentil soup with vegetables, served with lemon and paprika.
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Red lentils (dry) — 35 г
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Water, carbonated water — 150 мл
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Carrots — 0.25 шт
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Potatoes — 0.25 шт
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Onion — 0.25 шт
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Garlic — 1 зубчик
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Tomato paste — 1 ч.л.
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Sunflower oil (refined) — 2 мл
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Butter 82.5% — 5 г
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Wheat breadcrumbs (white bread) — 10 г
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Ground sweet paprika — 0.5 ч.л.
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Lemon — 0.25 шт
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Parsley (fresh) — 2 г
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Table salt — 1 щепотка
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Ground black pepper — 1 щепотка
- Rinse the lentils, cover with water and bring to a boil over medium heat.
- Dice the carrot, potato and onion into small cubes, mince the garlic.
- Sauté the onion and garlic in sunflower oil until soft.
- Add the carrot, potato and tomato paste, cook for another 5 minutes.
- Transfer the vegetables to the pot with lentils, season with salt and pepper, and simmer until tender, about 20 minutes.
- Blend the soup with an immersion blender until smooth and creamy.
- Melt the butter in a pan, add paprika and heat for 30 seconds.
- Cut the bread into cubes and toast in a dry pan until crispy.
- Serve the soup drizzled with paprika butter, topped with croutons and chopped parsley, with a lemon wedge.
286
89 kcal / 100 g
kcal
12.0 g
3.7 g / 100 g
Protein
40.1 g
12.4 g / 100 g
Carbohydrates
7.2 g
2.2 g / 100 g
Fats
3.0 g
0.9 g / 100 g
Ash
8.0 g
2.5 g / 100 g
Fiber
78.8%
Water
3.1 g
1.0 g / 100 g
Sugars
26.3 g
8.1 g / 100 g
Starch
0.07 g
0.02 g / 100 g
Omega-3
1.7 g
0.53 g / 100 g
Omega-6
3.0 g
0.9 g / 100 g
SFA
