Turkish Lentil Soup

Ingredients

• 1 cup red lentils, rinsed
• 1 onion, chopped
• 1 carrot, chopped
• 2 tbsp olive oil
• 1 tbsp tomato paste
• 1 tsp ground cumin
• 1 tsp paprika
• 1.2 litres stock
• Salt to taste
• To finish: 1 tbsp butter, 1 tsp paprika, lemon wedges

Instructions

1. Heat the oil and soften the onion and carrot for 6-7 minutes.
2. Stir in the tomato paste and cumin and cook for a minute.
3. Add the lentils, stock, paprika and salt; simmer for 25 minutes until the lentils have collapsed.
4. Blend smooth with a stick blender.
5. Melt the butter, stir in the paprika, and drizzle over each bowl.

Serving suggestions

• Serve with warm bread and lemon wedges.

Storage & reheating

Keeps 3 days; thickens as it sits, loosen with stock or water.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions