Turkish-inspired red lentil soup

Step 1/5

• ½ potato
• ½ carrot
• ½ clove garlic
• ½ red bell pepper
• 2½ cherry tomatoes
• ½ clove garlic
• ½ 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

• 10 g butter
• 1½ tsp hot paprika powder
• 75 g red lentils

• pot (large)
• cooking spoon

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

• ½ l vegetable broth

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

Step 4/5

• 25 g butter
• 1 tsp hot paprika powder

• pot (small)

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

Step 5/5

• salt
• pepper
• sugar (optional)
• ½ lemon juice
• 10 g parsley
• lemon zest (for garnish)

• immersion 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!

Enjoy your meal!