Turkish Lentil Soup

Ingredients

• 2 cups Red Lentils (rinsed and soaked for 20 minutes)
• 150 grams Onion (diced)
• 2 tablespoons Olive Oil (extra‑virgin recommended)
• 170 grams Carrots (peeled and diced)
• 200 grams Potatoes (peeled and diced)
• 3 cloves Garlic (minced (about 15 g))
• 220 grams Tomatoes (peeled and chopped)
• to taste Salt (kosher or sea salt preferred)
• 2 teaspoons Paprika (sweet paprika, divided)
• 0.5 teaspoons Black Pepper (freshly ground)
• 0.5 teaspoons Turmeric (ground)
• 2 leaves Bay Leaves (remove before blending)
• 6 cups Hot Water (hot tap water, enough to cover ingredients)
• 45 grams Unsalted Butter (cut into cubes)

Instructions

1. Rinse and Soak Lentils

   Place the red lentils in a colander, rinse under cold running water until the water runs clear, then transfer to a bowl and cover with water. Let soak for 20 minutes.

   Time: PT20M

2. Prep Vegetables

   Dice the onion, carrots, and potatoes into uniform ½‑inch pieces. Mince the garlic and chop the tomatoes.

   Time: PT10M

3. Caramelize Onion

   Heat the olive oil in the large pot over medium heat. Add the diced onion and cook, stirring frequently, until it turns deep golden brown, about 7 minutes.

   Time: PT7M

   Temperature: medium heat

4. Sauté Remaining Vegetables

   Add the minced garlic, diced carrots, potatoes, and tomatoes to the pot. Stir and cook for 3 minutes until the vegetables begin to soften.

   Time: PT3M

   Temperature: medium heat

5. Add Lentils and Seasonings

   Drain the soaked lentils and add them to the pot along with bay leaves, 1 tsp paprika, black pepper, turmeric, salt, and the hot water. Stir to combine.

   Time: PT2M

6. Simmer Soup

   Bring the mixture to a gentle boil, then reduce to a simmer. Cover partially and cook for 30 minutes, stirring occasionally, until the lentils and vegetables are completely soft.

   Time: PT30M

   Temperature: simmer

7. Remove Bay Leaves

   Using tongs, remove the bay leaves and discard.

   Time: PT1M

8. Blend Soup

   Using an immersion blender (or transfer to a countertop blender in batches), blend the soup until completely smooth.

   Time: PT5M

9. Finish with Butter and Paprika

   Return the smooth soup to low heat. Stir in the cubed butter and the remaining 1 tsp paprika. Cook for 2 minutes, allowing the butter to melt and enrich the broth.

   Time: PT2M

   Temperature: medium heat

10. Season and Serve

    Taste and adjust salt or paprika if needed. Ladle the hot soup into bowls and serve immediately.

    Time: PT1M

Nutrition Facts

Calories

240

Protein

12 g

Carbohydrates

30 g

Fat

8 g

Fiber

6 g