There are some things to be kept in mind while preparing the turkish lentil soup. The soup cooks in a flash. You will only need 30-40 minutes from the start of cooking to the end of serving. 5-7 minutes are spent preparing the materials (peeling and cutting potatoes, carrots, and onions), and 5 minutes are spent frying the veggies. Then it’s just a matter of boiling the lentils and pureeing everything once they’re done. Oh, and a minute to create the beautifully aromatic paprika butter for sprinkling on top. Despite the simplicity of the cooking technique and the commonplace ingredients, the soup is incredibly healthy, aromatic, and delicious. In terms of money, the soup is basically free. The most costly component is certainly the creamed butter, which may be substituted with vegetable oil if needed.
Red lentils, unlike green or brown lentils, simmer quickly and change into a creamy texture when combined. This soup may be made as smooth or as chunky as you desire; simply keep blending for a silky consistency, or mix momentarily for more textures. Make the incredibly easy paprika oil; it offers a stunning flash of color in presentation as well as an earthy depth of taste. To serve, drizzle a teaspoon or two of the paprika oil over each bowl, followed by a squeeze of lemon and an additional sprinkling of mint or red pepper. Wash the lentils by straining them under running water 2-3 times.
Fry the onion in 2 tablespoons vegetable oil in a saucepan, then add the garlic and cook for another minute. Pour 1.5 liters of boiling water over the carrots, potatoes, tomato paste, and rinsed lentils. Cook for 20 minutes on low heat with the lid on.
Season. Puree the soup using an immersion blender or in a dish with a stationary blender. Season with salt and pepper to taste.
To serve, heat butter in a small saucepan and mix in paprika. Pour the soup into hot dishes and top with the melted paprika butter.
What is the nutritional value of the soup?
The nutritional value of the soup is as follows:
- Sodium: 302mg
- Calcium: 215mg
- Vitamin C: 108mg
- Vitamin A: 19657
- Sugar: 15g
- Fiber: 75g
- Potassium: 3703mg
- Cholesterol: 65mg
- Calories: 1451kcal
- Saturated Fat: 40g
- Fat: 59g
- Protein: 61g
- Carbohydrates: 181g
- Iron: 21mg