Istanbul & Anatolian Heart
Red Lentil Soup-Turkish Style
Lentils, carrot and milk lemon juice simmered on the stove and spiced with paprika and cayenne.
1 hr · Serves 6 · Medium
6
Ingredients
Method
Start cooking mode- Prep 10 min · Cook 50 min · 60 min total
- medium
- 1
In a medium saucepan melt butter over medium heat. Add onions, lentils and carrots. Cook, stirring often for 5 minutes.
- 2
Add paprika and tomato paste and stir well to mix. Reduce heat to low and cook for a few minutes.
- 3
Gradually add stock or water, stirring constantly. Simmer uncovered until lentils are v-e-r-y soft, around 30 minutes.
- 4
Transfer to a food processor or blender and puree to smooth. Return to pan and add milk or lemon juice to taste.
- 5
Taste and add salt, pepper and cayenne. Give it 5 minutes and taste again, adjust seasonings.
- 6
Ladle into bowls and offer croutons and mint at the table.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
