Turkish Lentil Soup

Ingredients

• 1.5 cups red lentils
• 1 onion, 1 carrot, 1 potato, diced
• 3 garlic cloves
• 1 tbsp tomato paste
• 1 tsp cumin
• 1.2 litres stock
• For drizzle: 2 tbsp butter, 1 tsp paprika, 1 tsp dried mint
• Lemon to serve

Instructions

1. Soften the onion, carrot, potato and garlic in oil.
2. Stir in the tomato paste and cumin.
3. Add the lentils and stock; simmer 25 minutes.
4. Blend smooth and season.
5. Melt the butter with paprika and mint; drizzle over each bowl.
6. Squeeze of lemon at the table.

Serving suggestions

• Serve with crusty bread.

Storage & reheating

Keeps 4 days; freezes well.

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