Red lentil soup inspired by a traditional Turkish recipe. Dense, creamy, tasty and fragrant. Easy, creamy, and healthy soup that will warm up your soul and body in any cool autumn days.
- 200 g red lentils
- 2 tbsp olive oil
- 2 garlic cloves
- 1 medium potato
- 1 big carrot
- 3 tbsp tomato sauce
- 1 tsp ground cumin
- 2 tsp paprika
- 8 fresh mint leaves or 1 tsp dry mint
- 1 tsp thyme
- 1 pinch chili powder
- 2 tbsp lemon juice
- 500 ml vegetable broth
- 700 ml water
- salt to taste
Instructions: Turkish red lentil soup
Heat the oil in a pan. Add chopped onion and cook for about 3 minutes, then add sliced garlic and diced carrot then cook for another 2 to 3 minutes.
Add tomato sauce, cumin, paprika, thyme and mint (if fresh then chop the leaves), chilli powder, a pinch of salt and cook for another 2 minutes.
Mix in previously rinsed lentils and diced potatoes.
Combine vegetable broth and water and cook on medium heat for about 20 minutes or until the potatoes are soft and the lentils begin to dissolve.
Turn off the flame. Taste and adjust with salt. Blend everything with the immersion blender. Mix in lemon juice, taste again and adjust with salt if necessary. Serve hot.
lot of love. B.