Turkish Red Lentil Soup
A fragrant Turkish red lentil soup with potatoes, carrot and tomato paste, seasoned with mint and oregano.
Ingredients
| 1 ч.ч./tea cup | red lentils |
| 2 бр./pcs | potatoes |
| 1 глава/head | onion |
| 1 бр./pc | carrot |
| 2 скилидки/cloves | garlic |
| 2 с.л./tbsp | tomato paste |
| на вкус/to taste | mint |
| на вкус/to taste | oregano |
| на вкус/to taste | basil |
| на вкус/to taste | savory |
| на вкус/to taste | red pepper (paprika) |
| — | flour |
| — | oil |
Instructions
- Finely chop the onion, carrot and garlic cloves, then braise them in a little oil until soft. Season with salt.
- Peel the potatoes and grate them on the coarse side of a grater. Add them to the braised carrot, onion and garlic. Add the rinsed red lentils as well.
- Pour in enough water to cover the ingredients just slightly above their level.
- Once everything is cooked, add the dried herbs to taste. Not all of the herbs are essential.
- Finally, stir in the tomato paste dissolved in a little water.
- Optionally, purée the soup, adding the paprika beforehand.