- Sautéing the Base Vegetables
Chaleur 2 cuillères à soupe d'huile d'olive in a pot and sauté 1 chopped onion, 2 minced garlic cloves, 1 sliced carrot, et 1 small cubed potato until softened and fragrant. This forms the aromatic base of the soup.
- Adding Lentils and Tomato Paste
Incorporer 1 cup (200 g) red lentils et 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, 1 tsp paprika, 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.
- Calories :220 kcal%11%
- Protéine:12 g%24%
- Glucides :28 g%10%
- Sucre:5 g%6%
- Sel:1.1 g%18%
- Énergie:920 kJ%11%
- Graisse:7 g%11%
Turkish Lentil Soup, known as Soupe aux lentilles, 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.
