Turkish Lentil Soup (Restaurant-Style) - Turkish Soup

Ingredients

  • 3 tbsp Sunflower oil
  • 1 piece Onion (roughly chopped)
  • 1 tbsp All-purpose flour
  • 1 piece Carrot (roughly chopped)
  • 1 piece Potato (large, roughly chopped)
  • 1.5 tsp Salt
  • 1 tsp Black pepper
  • 1.5 cup Red lentils
  • 6 cup Water (boiling)
  • 1 piece Beef stock cube (optional)
    Alternative: Vegetable stock cube
  • 3 tbsp Sunflower oil
  • 2 tbsp Butter
    Alternative: Margarine
  • 1.5 tsp Paprika (sweet)

Instructions

  1. Prep (5 min): Rinse the lentils under plenty of water and drain. In a jug, prepare 6 cups of boiling water; dissolve 1 beef stock cube if using.

  2. Base (8 min): Heat 3 tbsp sunflower oil in a pot. Sauté the roughly chopped onion over medium heat for 4-5 min. Stir in 1 tbsp flour and cook 1-2 min until fragrant.

    Step 2 image

  3. Add veg (3 min): Add the chopped carrot and potato; cook, stirring, for 2-3 min.

  4. Season + lentils (1 min): Add salt and black pepper. Tip in the rinsed lentils and mix well.

  5. Simmer (20-25 min): Pour in the hot water/stock. Partially cover and simmer on low-medium heat, stirring occasionally, until the veg are tender.

  6. Smooth (6 min): Blend with an immersion blender until smooth. Adjust consistency with hot water if needed; simmer gently for 5 more min.

  7. Topping (2-3 min): In a small pan, heat 3 tbsp oil with 2 tbsp butter until foamy. Remove from heat and stir in 1.5 tsp sweet paprika.

  8. Serve: Ladle the soup into bowls and drizzle with the paprika butter.

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