Turkish-inspired red lentil soup

Turkish-inspired red lentil soup

Based on 162 ratings

Difficulty

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

Ingredients

Servings2
75 g
red lentils
½
potato
½
carrot
½
red bell pepper
cherry tomatoes
½
small chili
½
onion
½ clove
garlic
35 g
butter (divided)
½ l
vegetable broth
½
lemon (juice)
tsp
ground paprika (divided)
10 g
parsley for garnish
salt
pepper
lemon zest for garnish (optional)
MetricImperial

Utensils

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

How-To Videos

how-to-halve-cherry-tomatoes

How to halve cherry tomatoes

homemade-vegetable-stock

Homemade vegetable stock

how-to-cut-an-onion

How to cut an onion

how-to-deglaze

How to deglaze

Nutrition per serving

Cal369
Protein13 g
Fat22 g
Carb32 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.
    • ½ potato
    • ½ carrot
    • ½ red bell pepper
    • 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

    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.
    • 10 g butter
    • 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

    Add vegetable broth and let simmer for approx. 15 min., or until lentils are cooked through.
    • ½ 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.
    • 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

    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!
    • 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!

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