Turkish Red Lentil Soup

Method5 steps · about 50 min

1. 1

   Step 1: Rinse and drain the red lentils (1 cup). Melt the soup’s 3 tablespoons butter in a saucepan. Sauté the diced onions (2) and garlic (1 clove) for about 3 minutes, until softened, then add the flour (2 tbsp) and sauté for about 2 minutes more.

   Sauté onions3minutes then flour2minutes · 5 minUses 1 cup Red Lentils · 3 tbsp Butter · 2 onions (dice cut) · 1 clove garlic (dice cut) · 2 tbsp white flour

2. 2

   Step 2: Add the diced potatoes (2) and carrots (2), rinsed lentils, salt (1/2 teaspoon), black pepper (1/4 teaspoon) and 8 cups water. Stir over medium heat for about 5 minutes, then cover and bring to a boil.

   Heat the lentil and vegetable soup before boiling · 5 minUses Onion garlic and flour soup base · Rinsed drained red lentils · 2 potatoes (dice cut) · 2 carrots (dice cut) · 1/2 teaspoon salt · 1/4 teaspoon black pepper · 8 cups water

3. 3

   Step 3: Simmer for about 20 minutes, until the lentils and vegetables are tender. Take care when using an immersion blender to purée to your preferred consistency.

   Simmer lentils · 20 minUses Boiling lentil and vegetable soup

4. 4

   Step 4: Separately melt the topping’s 2 tablespoons butter. Stir in the fine paprika powder and coarse dried paprika flakes (1 tbsp) and cook gently for about 1 minute without burning.

   Cook the separate paprika butter topping · 1 minUses 2 tbsp Butter · 1 tbsp red paprika powder · 1 tbsp coarse dried red paprika flakes

5. 5

   Step 5: Ladle the soup into bowls and divide the paprika butter topping among them. Serve with lemon (1) wedges.

   Uses Purée of cooked lentils and vegetables · Prepared paprika butter topping · 1 lemon (wedges cut)