Turkish-inspired red lentil soup

Turkish-inspired red lentil soup

Karolin, manager


„Warming, creamy, and just the right amount of spice—this is an ideal dish to cozy up to on a cold night!“

Difficulty

Easy 👌
45
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
150 g
red lentils
1
potato
1
carrot
1
red bell pepper
5
cherry tomatoes
1
small chili
1
onion
1 clove
garlic
70 g
butter (divided)
1 l
vegetable broth
1
lemon (juice)
5 tsp
ground paprika (divided)
20 g
parsley for garnish
salt and pepper
lemon zest for garnish (optional)
Metric
Imperial
  • 150 g red lentils
  • 1  potato
  • 1  carrot
  • 1  red bell pepper
  • 5  cherry tomatoes
  • 1  small chili
  • 1  onion
  • 1 clove garlic
  • 70 g butter (divided)
  • 1 l vegetable broth
  • 1  lemon (juice)
  • 5 tsp ground paprika (divided)
  • 20 g parsley for garnish
  • salt and pepper
  • lemon zest for garnish (optional)

Utensils

  • small pot
  • wooden spoon
  • hand blender
  • citrus press
  • medium pot
  • cutting board
  • knife

Enjoy with

Ayran
This yogurt-based drink is a staple in Turkey and compliments the subtle spiciness of the soup perfectly.

Nutrition per serving

Cal
369
Protein
13g
Fat
22g
Carb
32g

Step 1/5

Peel onion, potato, carrot and garlic. Cut potato, carrot, bell pepper, and onion into bite-size pieces. Halve tomatoes and mince garlic and chili.
  • 1 potato
  • 1 carrot
  • 1 red bell pepper
  • 5 cherry tomatoes
  • 1 onion
  • 1 clove garlic
  • 1 small chili
  • cutting board
  • knife

Peel onion, potato, carrot and garlic. Cut potato, carrot, bell pepper, and onion into bite-size pieces. Halve tomatoes and mince garlic and chili.

Step 2/5

Melt some of the butter in a medium-sized pot over medium-high heat. Add onions and sauté until translucent. Add garlic, chili, tomatoes, bell pepper, carrot, potato, some of the ground paprika, and lentils. Cook for approx. 3 – 5 more min.
  • 20 butter
  • 3 tsp ground paprika
  • 150 red lentils
  • wooden spoon
  • medium pot

Melt some of the butter in a medium-sized pot over medium-high heat. Add onions and sauté until translucent. Add garlic, chili, tomatoes, bell pepper, carrot, potato, some of the ground paprika, and lentils. Cook for approx. 3 – 5 more min.

Step 3/5

Add vegetable broth and let simmer for approx. 15 min., or until lentils are cooked through.
  • 1 vegetable broth

Add vegetable broth and let simmer for approx. 15 min., or until lentils are cooked through.

Step 4/5

In a small pot, melt remaining butter over medium-low heat and add ground paprika. Stir to combine and set aside.
  • 50 butter
  • 2 tsp ground paprika
  • small pot

In a small pot, melt remaining butter over medium-low heat and add ground paprika. Stir to combine and set aside.

Step 5/5

Blend soup until smooth with a hand blender. Add salt, pepper, and lemon juice to taste. Serve with fresh parsley, lemon zest, and a drizzle of the butter-paprika mixture. Enjoy!
  • 1 lemon (juice)
  • 20 parsley for garnish
  • salt and pepper
  • lemon zest for garnish (optional)
  • hand blender
  • citrus press

Blend soup until smooth with a hand blender. Add salt, pepper, and lemon juice to taste. Serve with fresh parsley, lemon zest, and a drizzle of the butter-paprika mixture. Enjoy!