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–+ servings

Turkish red lentil soup

Faboulous and creamy Turkish red lentil soup.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course first course
Cuisine gluten free, lactose free, vegan
Servings 4 person(s)
Calories 444 kcal

Ingredients
  

  • 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
 

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.

Notes

The nutritional values are generated automatically for indicative purposes only and are therefore not completely accurate.

Nutrition

Serving: 4personeCalories: 444kcal
Keyword creamy soup, cumin, dense soup, healthy recipe, lentils, mint, traditional recipe, vegetarian soup
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