vegetarianclassicsoup
Classic Turkish Lentil Soup
Red lentil and carrot soup thickened with a touch of toasted flour — a comforting, traditional Turkish soup made with just a handful of ingredients, exactly as silky as you like it.
Prep
10 min
Cook
30 min
Total
40 min
Servings
2
Difficulty:easy
Ingredients
Servings:2
- 1 cup red lentils
- 1 medium carrot (optional)
- 1 tbsp flour
- 1 tbsp olive oil or butter
- 5 ½ cups water
- 1 tsp salt
- ½ tsp cumin
- 1 pinch sweet paprika or red pepper flakes (optional)
Method
- 1
Rinse the lentils well. Cook with the carrot in 5 cups of water over medium-low heat for about 25 minutes, until the lentils and carrot are soft.
- 2
In a separate pan, heat the oil and toast the flour for 1-2 minutes, until fragrant.
- 3
Slowly whisk 1-2 ladles of hot soup liquid into the flour until smooth, then pour it back into the soup.
- 4
Simmer for 5 more minutes.
- 5
Blend until smooth.
- 6
Stir in the salt and cumin. If the soup is too thick, thin it out with a splash of hot water.
Nutrition per serving
422kcal
Calories
24g
Protein
63g
Carbs
8g
Fat
11g
Fiber