Turkish · lunch

Turkish Red Lentil Soup

Name: Turkish Red Lentil Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: Red lentils, dry, 1 cup; Onion, 1 medium; Carrot, 1 large; Potato, 1 small; Olive oil, 2 tbsp; Tomato paste, 1 tbsp; Cumin seed, ground, 1 tsp; Paprika, 1 tsp; Water, 5 cups; Lemon juice, 2 tbsp; Fresh parsley, 2 tbsp chopped; Salt, 1 tsp

A smooth, lemony red lentil soup thickened with a little potato, made with plain water.

40 min4 servings

29813g46g8g

Red lentils melt into a velvety soup with no cream and no stock. Lemon and paprika at the end make it taste finished.

Ingredients

Red lentils, dry1 cup
Onion1 medium
Carrot1 large
Potato1 small
Olive oil2 tbsp
Tomato paste1 tbsp
Cumin seed, ground1 tsp
Paprika1 tsp
Water5 cups
Lemon juice2 tbsp
Fresh parsley2 tbsp chopped
Salt1 tsp

Steps

Warm the olive oil in a large pot and cook the chopped onion for 5 minutes until soft.
Stir in the tomato paste, cumin and paprika and cook for a minute.
Add the lentils, diced carrot and potato, the water and the salt. Bring to a boil, then simmer for 25 minutes until everything is very soft.
Blend the soup with an immersion blender until smooth, adding a splash of water if it is too thick.
Stir in the lemon juice and top with parsley.

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Adapted from WGBH Dining In