House recipe
🍲 Red lentil soup with paprika oil
A smooth, gently spiced Turkish lentil soup finished with a spoon of red pepper oil and a squeeze of lemon.
Allergens. Contains: none listed. May contain, depending on the brands you buy: none listed.
This is based on the ingredient list only. Always check the labels of what you buy for “may contain” warnings.
Ingredients
- 250 g red lentils, rinsed
- 1 onion, chopped
- 1 carrot, chopped
- 1 small potatoes, peeled, chopped
- 2 cloves garlic, sliced
- 1 tbsp tomato purée
- 1 tsp ground cumin
- 4 tbsp olive oil
- 1 tsp paprika
- ½ tsp chilli flakes
- 1 tbsp mint, finely chopped
- 1 lemon, in wedges
- Salt, to taste
- Black pepper, to taste
Method
- Heat 2 tbsp oil in a large pan and soften the onion, carrot and garlic for 6 minutes.
- Stir in the tomato purée and cumin for a minute, then add the lentils, potato and 1.2 litres of water.
- Simmer, partly covered, for 20–25 minutes until the lentils have collapsed and the potato is soft.
- Blend until completely smooth, adding a splash of water if it is too thick. Season well with salt and pepper.
- Warm the remaining oil in a small pan, take it off the heat and stir in the paprika and chilli flakes until it turns red.
- Ladle into bowls, drizzle with the red oil, scatter over the mint and serve with lemon wedges to squeeze in.