Turkish Lentil Soup

Name: Turkish Lentil Soup
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 1
Ingredients: 1 Carrot (~ 3.4 oz); ½ Garlic clove (~ 0.1 oz); ½ Onion, yellow (~ 1.4 oz); 1.8 oz Potatoes (w/o skin); ½ Lemon (~ 1 oz); 6 leaves of Mint, fresh (~ 0.1 oz); 1 twig of Parsley, fresh or frozen (~ ½ tsp); 1 tsp Tomato paste; 2 ½ cups Vegetable broth; ½ cup Red lentils; 1 tsp Olive oil; ½ tsp Hot paprika, ground; ½ tsp Sweet paprika, ground; Salt; Black pepper

Enjoy our vegan recipe Turkish Lentil Soup by feastr. Ideal to lose weight. Balanced and very tasty.

Nutritional information:

Calories	2017 kJ (482 kcal)
Protein	27 g
Fat	7 g
Carbohydrates	67 g
Fiber	15 g

Utensils:

cutting board, chef's knife, pot, non-stick frying pan, immersion blender

Recipe instructions:

1

In a colander, rinse and drain the lentils.

½ cup Red lentils

2

Chop the vegetables coarsely.

1.8 oz Potatoes (w/o skin)
1 Carrot (~ 3.4 oz)
½ Onion, yellow (~ 1.4 oz)
½ Garlic clove (~ 0.1 oz)

3

Put the lentils, vegetables and vegetable broth in a pot. Bring to a boil, put on a lid, and let simmer for approx. 30 minutes. Stir occasionally.

2 ⁠½ cups Vegetable broth

4

Heat the olive oil in a pot on medium heat. Add the tomato paste, mint, paprika powder and fry for 2-3 minutes. Stir constantly.

1 tsp Olive oil
1 tsp Tomato paste
6 leaves of Mint, fresh (~ 0.1 oz)
½ tsp Hot paprika, ground
½ tsp Sweet paprika, ground

5

When the lentils are smooth, stir in the tomato paste herb mixture. Blend with an immersion blender until smooth. Season with salt, pepper and lemon juice.