in Soup Recipes, Turkey

Turkish lentil soup

updated

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Ingredients for 6 servings:

  • 500 g lentils, red
  • 1 bunch of soup vegetables
  • 1 bunch mint, fresh
  • salt and pepper
  • Paprika powder
  • Cumin powder
  • ½ lemon(s), juice
  • Pepper, pink, coarsely ground
  • Water

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

vegan, quick, simple and delicious

Wash and trim the soup vegetables, including the parsley, and cut into small cubes. Place them in a pot with the lentils. Add about twice as much water and bring to a boil. Simmer until the lentils break down and the vegetables are soft. While cooking, make sure the water is not completely absorbed. Add more water if necessary and stir frequently. Finely chop the mint. Remove the pot from the heat. Add the lemon juice, mint leaves, salt, pepper, paprika, and cumin and purée until a creamy soup forms. Serve garnished with coarsely ground pink pepper and a mint leaf.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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