Turkish-inspired red lentil soup

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!