Turkish · Lunch
Red Lentil Soup
Turkish red lentil soup simmered with onion, carrot, potato and cumin, pureed smooth and finished with a lemon squeeze. Built on red lentils and vegetable stock, it is silky, earthy and lightly spiced, usually served with crusty bread on the side.
$2
10 minsPrep
30 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
279Calories
17.4gProtein
2.8gFat
45.2gCarbs
6.8gSugar
13.5gFiber
582mgSodium
0mgChol
0.4gSat Fat
892mgPotassium
72mgCalcium
6.2mgIron
0mcgVitamin B12
12mgVitamin C
vegetarian
gluten-free
high-fiber
low-calorie
herb-salt
all-time-classics
vegan
gluten-free
low-calorie
Instructions
1
Prep
Rinse the red lentils in a sieve under cold water until clear. Finely chop the onion and carrot, then peel and dice the potato and garlic.
2
Sweat
Warm the olive oil in a small saucepan over medium heat. Sweat the onion and carrot for 4 minutes until softened and translucent.
3
Simmer
Add the potato, tomato paste, lentils, cumin and stock. Bring to a boil over high heat, then reduce to low and simmer uncovered for 20 minutes until lentils collapse.
4
Blitz
Puree the soup with an immersion blender in the pan until completely smooth, working in short bursts to prevent splashing.
5
Finish
Stir the lemon juice, paprika, salt and pepper into the soup until well combined and flavours meld.
6
Plate
Pour the soup into a bowl and serve hot with crusty bread on the side.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 420g420g red lentils
- 11 onion
- 11 carrot
- 11 small potato
- 2 clove2 clove garlic
- 2 cup480ml vegetable stock
- 2 tsp2 tsp tomato paste
- 1 tsp1 tsp ground cumin
- 1/2 tsp1/2 tsp paprika
- 2 tsp2 tsp olive oil
- 1 tsp1 tsp lemon juice
- salt, to taste
- black pepper, to taste
