Turkish Red Lentil Soup with Flatbread and Olive oil

Version v1 current · History (1) · Made

Serves 3

Ingredients

• 55 ml olive oil
• 1 onion (diced)
• 1 carrot (diced)
• 3 garlic cloves (minced)
• 5 g cumin
• 8 g paprika (sweet or a mix of sweet and smoked)
• 2 g turmeric
• 250 g red lentils (rinsed)
• 1.2 l vegetable broth
• 20 g butter
• 0.5 lemon
• 3 flatbread (warmed in a dry pan or oven)
• 150 g Greek yogurt

Steps

1. Heat olive oil (15 ml) in a large pot over medium. Add onion (1) and carrot (1) and cook, stirring occasionally, for ⏲ 7 minutes until softened and starting to colour.
2. Add garlic cloves (3), cumin (5 g), paprika (5 g), and turmeric (2 g). Stir for ⏲ 1 minutes until fragrant.
3. Add red lentils (250 g) and vegetable broth (1200 ml). Bring to a boil, then reduce heat and simmer uncovered for ⏲ 20 minutes until the lentils are completely soft and falling apart.
4. Remove from heat. Use a stick blender to blend the soup smooth directly in the pot. Taste and adjust salt. If the soup is thicker than you like, stir in a splash of water or extra broth.
5. For the paprika butter: melt butter (20 g) in a small pan over medium heat. Add paprika (3 g) and swirl for ⏲ 30 seconds until fragrant and the butter turns deep red. Remove from heat immediately.
6. Ladle the soup into bowls. Drizzle the paprika butter over each adult portion at the table (leave Cozy's plain or offer it on the side). Add a squeeze of juice of lemon (0.5) over each bowl.
7. Serve with flatbread (3) and olive oil (40 ml) in a small dish for dipping. Set Greek yogurt (150 g) on the table for swirling in.