Turkish-inspired red lentil soup

Based on 103 ratings
Julie

Julie

Editor-in-Chief

Difficulty

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

Ingredients

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

Utensils

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

Nutrition per serving

Cal
369
Protein
13 g
Fat
22 g
Carb
32 g
  • 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.
    • potato
    • carrot
    • red bell pepper
    • cherry tomatoes
    • onion
    • 1 clove garlic
    • 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 g butter
    • 3 tsp ground paprika
    • 150 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

    Add vegetable broth and let simmer for approx. 15 min., or until lentils are cooked through.
    • 1 l 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 g 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!
    • lemon (juice)
    • 20 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!