Turkish Red Lentil Soup

Ingredients

• 1 cup (200g) red lentils 1 cup (200g) red lentils
• 1 onion, finely chopped 1 onion, finely chopped
• 2 carrots, diced 2 carrots, diced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• Juice of 1 lemon Juice of 1 lemon
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 32g, 6g
• Protein: 10g
• Fiber: 10g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the red lentils under cold water until the water runs clear.
2. 2.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
3. 3.
   Add the diced carrots to the pot and cook for another 2 minutes.
4. 4.
   Stir in the cumin and paprika, and cook for an additional minute to release their flavors.
5. 5.
   Add the rinsed red lentils, vegetable broth, and tomato paste to the pot. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 20 minutes, or until the lentils are tender.
6. 6.
   Using an immersion blender or a countertop blender, puree the soup until smooth and creamy.
7. 7.
   Return the soup to the pot and season with salt and pepper to taste. If the soup is too thick, you can add more vegetable broth or water to achieve the desired consistency.
8. 8.
   Stir in the lemon juice and let the soup simmer for an additional 5 minutes to allow the flavors to meld together.
9. 9.
   Serve the Turkish Red Lentil Soup hot, garnished with fresh parsley.

Treat your ingredients with care...

• Red lentils — Rinse the lentils thoroughly before cooking to remove any impurities.
• Tomato paste — Use a good quality tomato paste to enhance the flavor of the soup.

Tips & Tricks

• For a spicier kick, add a pinch of red pepper flakes while sautéing the onions and garlic.
• Serve the soup with a dollop of yogurt on top for added creaminess.
• If you prefer a chunkier texture, reserve some cooked lentils and carrots before blending the soup, then add them back in at the end.

Serving advice

Serve the Turkish Red Lentil Soup as a starter or a main course. It pairs well with crusty bread or a side salad for a complete meal.

Presentation advice

Garnish the soup with a sprinkle of fresh parsley to add a pop of color. Serve it in individual bowls or in a large soup tureen for a family-style presentation.