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
• 1 tsp Kitchen Stories Aromen Reichtum seasoning (optional)
• 1½ tsp hot paprika powder
• 75 g red lentils

• pot (large)
• cooking spoon
• Aromen Reichtum seasoning

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 or our AROMEN REICHTUM seasoning (if using), 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!