Turkish Red Lentil Soup with Lemon and Paprika
A thick, warmly spiced Turkish-style lentil soup, inspired by the excellent bowl I ate in Sirkeci.
Ingredients
- 250 g red lentils, rinsed
- 1 onion, finely chopped
- 1 carrot, diced
- 2 tbsp olive oil
- 1 tbsp tomato purée
- 1 tsp ground cumin
- 1 tsp sweet paprika
- 1.1 litres vegetable stock
- 1 lemon, cut into wedges
- salt and freshly ground black pepper, to taste
Instructions
- Warm the olive oil in a saucepan. Add the onion and carrot and cook gently for 7–8 minutes until softened.
- Stir in the tomato purée, cumin and half the paprika; cook for 1 minute.
- Add the rinsed lentils and stock. Bring to a simmer and cook for 20–25 minutes, stirring occasionally, until the lentils are very soft.
- Blend until smooth, adding a little hot water if too thick. Season to taste.
- Ladle into warm bowls, dust with the remaining paprika and serve with lemon wedges.
Add ingredients from Vickery TV straight to your favourite online supermarket
Notes
The soup thickens as it stands. Loosen with hot water when reheating.
Nutrition
320
Calories
8G
Fat
1G
Saturates
6G
Sugars
1120G
Salt
17G
Protein
46G
Carbs
20G
Fibre
ⓘ UK Government Reference Intakes (RIs).
