Turkish lentil soup

Ingredients for 2 servings:

• 1 liter vegetable broth
• 250 g lentils, red
• 2 garlic cloves
• 1 potato(s)
• 1 onion(s)
• 2 tbsp tomato paste
• 1 ½ tsp cumin powder
• 1 tsp smoked paprika powder
• ½ tsp raw cane sugar
• salt and pepper
• Leaf parsley

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

quick and easy

Peel and dice the potatoes. Rinse the potatoes and lentils under clean running water until the water runs clear. Finely dice the onion and garlic cloves. Heat a little oil in a pan and sauté the onion until translucent. Add the garlic and sauté briefly. Stir in the tomato paste, paprika, cumin, and raw cane sugar and fry briefly. Deglaze everything with a dash of stock and reduce briefly. Add the lentils, potatoes, and remaining stock and simmer the soup with the lid on for 20-30 minutes. Roughly puree the soup with a hand blender and season with salt and pepper. Tip: Garnish the soup with chopped flat-leaf parsley and serve with toasted flatbread or baguette. The soup serves 2 people as a main course or 4 people as a starter.