Turkish · Lunch
Red Lentil Soup (High-Protein)
Turkish red lentil soup made from 180g cooked red lentils simmered with onion, garlic, tomato paste, and spices, folded through with shredded chicken and finished with a poached egg, butter-paprika drizzle, dried mint, and lemon.
$4
10 minsPrep
30 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
478Calories
51.2gProtein
19.8gFat
38.6gCarbs
6.4gSugar
15.3gFiber
1180mgSodium
344mgChol
8.1gSat Fat
1380mgPotassium
115mgCalcium
7.4mgIron
0.9mcgVitamin B12
14mgVitamin C
gluten-free
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Rinse the dry red lentils under cold water, finely chop the onion, and mince the garlic.
2
Sweat
Melt half the butter in a medium saucepan over medium heat and cook the onion and garlic for 4 minutes until soft.
3
Bloom
Stir in the tomato paste, cumin, and paprika over medium heat for 1 minute until fragrant.
4
Simmer
Add the lentils and chicken stock, bring to a boil, then simmer over low heat for 20 minutes until lentils collapse into a creamy texture.
5
Blitz
Puree the soup with an immersion blender until smooth, then stir in the shredded chicken and lemon juice over low heat for 2 minutes.
6
Poach
In a separate pot of simmering water over medium-low heat, poach the egg for 3 minutes until the white sets and yolk stays soft.
7
Plate
Ladle the soup into a bowl, top with the poached egg, drizzle with remaining butter and paprika, scatter dried mint, and serve with a lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2 cup180g cooked from 65g dry red lentils
- 5.2 oz150g chicken breast
- 22 large eggs, poached
- 11 onion
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp tomato paste
- 3 cups720ml chicken stock
- 1 tsp1 tsp cumin
- 1 tsp1 tsp paprika
- 2 tbsp2 tbsp butter
- 1 tsp1 tsp dried mint
- 2 tsp2 tsp lemon juice
- 1/4 tsp1/4 tsp salt
- 22 lemon wedge, for serving
