Red lentil soup

Name: Red lentil soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Turkey
Ingredients: 250 g Red lentils; 1 Onion; 1 Carrot; 2 cloves garlic; 1 tbsp Tomato paste; 1 tsp Ground cumin; 1.2 l Vegetable stock; 2 tbsp Olive oil; 30 g Butter; 1 tsp Sweet paprika; 1 Lemon; Salt (to taste)

A Turkish-style lentil soup with cumin and paprika butter. Silky, filling and ready in half an hour.

40 min10 prep · 30 cook
EasyDifficulty
360 kcalper serving

Ingredients

4 servings

Red lentils250 g
Onion1
Carrot1
garlic2 cloves
Tomato paste1 tbsp
Ground cumin1 tsp
Vegetable stock1.2 l
Olive oil2 tbsp
Butter30 g
Sweet paprika1 tsp
Lemon1
Saltto taste

Missing something? Ingredients with × can be left out.

Steps

1
Rinse the lentils under cold water until the water runs clear.
2
Soften the chopped onion and grated carrot in the oil. Add the garlic, cumin and tomato paste for one more minute.
3
Add the lentils and stock and simmer until the lentils fall apart.
4
Blend until smooth and season with salt.
5
Melt the butter in a small pan and stir in the paprika for a few seconds.
6
Serve the soup with the paprika butter on top and lemon wedges to squeeze over.

Tips and questions

Do red lentils need soaking?: No, just rinse them until the water runs clear. They break down in about 20 minutes.
Can I freeze it?: Yes, for up to 3 months. It thickens as it sits, so loosen it with a little water when reheating.
How do I make it vegan?: Use olive oil instead of the butter for the paprika drizzle. Everything else is already plant-based.

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Red lentil soup

Ingredients

Steps

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