Turkish Red Lentil Soup 🇹🇷

Ingredients
2 tbsp unsalted butter
2 tbsp vegetable oil
1 1/2 tbsp tomato paste
1 large onion diced
1 large carrot diced
1 medium-sized potato diced
1 cup red lentils soaked for 10-20 min
salt to taste
pepper to taste
1 1/2 tsp paprika or to taste
5 cups vegetable/chicken/beef broth or as needed (water can also be used)

Instructions
Heat oil and butter in a large pot on medium-high heat. Sauté the tomato paste for 1-2 minutes.
Add chopped onions and minced garlic, cooking for 2-3 minutes until onions are translucent.
Add the chopped carrots, potatoes, and soaked lentils (discarding the soaking water). Stir and cook for 1-2 minutes.
Add salt, pepper, and paprika, then pour in the broth. Mix well.
Cover and cook on medium heat for about 15 minutes, stirring occasionally, until the lentils and vegetables are soft.
Turn off the heat and use an immersion blender to blend the soup until smooth. If the soup is too thick, add more broth or water to reach your desired consistency.
Taste and adjust seasoning if needed.
Serve hot with croutons, chopped parsley, chili flakes, a drizzle of mint or chili oil, and a splash of lemon juice.

The printable recipe is available on my website (thefoodflamingo.com) linked in my bio!

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