Recipe
Turkish Lentil Soup
A smooth, gently spiced red lentil soup with carrot, potato and lemon.
Ingredients
Method
10 mins prep30 mins cook40 mins total
Warm the olive oil in a large saucepan over medium heat. Add the onion and garlic and cook for 5 minutes, until softened without browning.
Stir in the carrot and potato and cook for 2 minutes, then add the red lentils, vegetable stock, paprika and cumin.
Bring to the boil, reduce the heat and simmer for 25–30 minutes, until the lentils and vegetables are completely tender.
Blend the soup with a stick blender until smooth. Season with the salt and black pepper, adding a little more stock if needed.
Ladle into bowls and finish with the parsley and a squeeze of lemon. Serve immediately.
Notes
Blend the soup completely smooth, or leave it slightly textured if you prefer. Add the lemon at the table so everyone can adjust the sharpness.
About this recipe
This Turkish lentil soup is a comforting bowl of red lentils, vegetables and warm spices, blended until silky and finished with fresh parsley and lemon.
It is straightforward to make on the hob and works well as a light lunch or a warming starter.
