Turkish-inspired red lentil soup

Step 1/5

• 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

• 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

• 1 l vegetable broth

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

Step 4/5

• 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.