Turkish-inspired red lentil soup
Difficulty
Easy 👌Ingredients
Utensils
cutting board, knife, wooden spoon, medium pot, small pot, hand blender, citrus press
How-To Videos
How to halve cherry tomatoes
Homemade vegetable stock
How to cut an onion
How to deglaze
Nutrition per serving
Step 1/5
- ½ potato
- ½ carrot
- ½ red bell pepper
- 2½ cherry tomatoes
- ½ onion
- ½ clove garlic
- ½ 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
- 10 g butter
- 1½ tsp ground paprika
- 75 g 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
- 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 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
- ½ lemon (juice)
- 10 g parsley for garnish
- salt
- 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!