🍲 Turkish Lentil Soup

6 servings · prep 15 min · cook 35 min

Ingredients

• 250 g red lentils
• 1 onion
• 1 carrot
• 1 potato
• 2 tbsp butter
• 1 tbsp flour
• 1 tbsp tomato paste
• 1.5 l stock
• 1 tsp cumin
• 1 tsp paprika
• Dried mint
• Lemon juice
• Salt, pepper

Method

1. Rinse the red lentils in cold water until it runs clear: otherwise the soup foams and stays cloudy.
2. Fry the diced onion, carrot and potato in the butter for 8 min.
3. Add the flour and tomato paste, cook 1 min while stirring.
4. Add the lentils and the stock, simmer 30 min until everything is very tender.
5. Blend until perfectly smooth, then adjust with the cumin and paprika.
6. Serve with melted butter infused with dried mint poured over and a lemon wedge — the lemon is not optional, it is what lifts the soup.

Adapted from Food Channel L (YouTube)

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