Turkish lentil soup

Ingredients for 4 servings:

• 200 g lentils, red
• 1 carrot(s)
• 1 clove(s) garlic
• 250 g celery
• 1 onion(s)
• 1 liter meat broth or vegetable broth
• ¼ liter milk or cream
• salt and pepper
• 90 g butter
• 1 tsp paprika powder

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

with paprika butter

Wash and strain the lentils. Clean and finely chop the vegetables, and press the garlic. Melt 3 tbsp. butter in a large soup pot and sauté the vegetables for about 5 minutes until translucent. Add the lentils and pour in the broth. Simmer gently with the lid closed for about 40 minutes. Once the lentils are soft, purée everything briefly with an immersion blender, pour in the milk, and bring to a boil briefly. Season to taste. Melt the remaining butter separately and stir in the paprika. When serving, drizzle the soup with the melted paprika butter. Enjoy!