- Sautéing the Base Vegetables
حرارة ملعقتان كبيرتان من زيت الزيتون in a pot and sauté 1 chopped onion, فصان من الثوم المفروم, 1 sliced carrot, ، و 1 small cubed potato until softened and fragrant. This forms the aromatic base of the soup.
- Adding Lentils and Tomato Paste
Stir in 1 cup (200 g) red lentils و 1 tbsp tomato paste, coating them well in the sautéed vegetables. This deepens both the color and flavor.
- Simmering to Perfection
Pour in 1.5 L water or broth, then add 1 tsp cumin, ملعقة صغيرة واحدة من البابريكا, and salt & pepper. Simmer for about 25 minutes, until the lentils break down and the vegetables become tender.
- Blending for Smoothness
Use an immersion blender to puree the soup until creamy and velvety. Adjust the thickness with extra water if needed.
- Finishing with Paprika Butter
Melt 1 tbsp butter in a small pan and stir in a pinch of paprika. Drizzle this sizzling red butter over the soup for a smoky, aromatic finish.
- سعرات حرارية:220 سعرات حرارية%11%
- بروتين:12 g%24%
- الكربوهيدرات:28 g%10%
- سكر:5 g%6%
- ملح:1.1 g%18%
- طاقة:920 كيلو جول%11%
- سمين:7 g%11%
Turkish Lentil Soup, known as شوربة العدس, is one of the most comforting and beloved dishes in Turkey. Smooth, velvety, and deeply flavorful, it is made from red lentils simmered with onions, carrots, potatoes, and spices. Traditionally finished with a drizzle of sizzling paprika‑infused butter, it gains a warm, smoky aroma that elevates its simplicity. Served in homes, restaurants, and roadside eateries alike, this soup is a staple of Turkish cuisine humble, nourishing, and satisfying. Often enjoyed with lemon wedges and crusty bread, it makes a perfect starter or a light meal on its own.
