Turkish Red Lentil Soup with Dried Mint
This Turkish red lentil soup is a comforting classic, often enjoyed for breakfast or as a starter. You'll love its velvety texture and warm flavors of cumin and dried mint. It's a simple, economical, and nourishing recipe, perfect for chilly evenings. In Turkey, it's served with a wedge of lemon to squeeze, adding a tangy note that beautifully balances the sweetness of the lentils. Let yourself be transported by this emblematic dish of Anatolian cuisine, which warms both heart and palate.
Ingredients
- red lentils200 g
- onion1 medium
- carrot1 medium
- potato1 medium
- tomato paste1 tablespoon
- olive oil2 tablespoons
- butter1 tablespoon
- ground cumin1 teaspoon
- paprika1 teaspoon
- dried mint1 tablespoon
- vegetable broth1 liter
- salt1 teaspoon
- black pepper1/2 teaspoon
- lemon1/2 (juice)
Instructions
- 1
Chop the onion, cut the carrot and potato into small cubes.
- 2
In a large pot, heat the olive oil and butter, then sauté the onion until translucent.
- 3
Add the tomato paste, cumin, paprika, salt, and pepper. Stir and cook for 1 minute.
- 4
Add the red lentils, carrot, potato, and broth. Bring to a boil, then reduce heat and simmer for 20 minutes until the vegetables are tender.
- 5
Remove from heat, add the dried mint, and blend the soup until smooth. If it's too thick, add a little hot water.
- 6
Adjust seasoning, add the lemon juice, and serve hot, with a drizzle of olive oil and a pinch of dried mint.
🍽️ Rejoignez BantajCuisine gratuitement
Sauvegardez vos recettes, créez des collections et accédez au Mode Cuisine.
Avis
(0)Aucun avis. Soyez le premier a noter cette recette !