Turkish red lentil soup (Kırmızı Mercimek Çorbası)

Step 1/5

• ½ potato
• ½ carrot
• ½ onion
• ½ clove garlic
• ½ red bell pepper
• ½ chili

• peeler
• cutting board
• knife

Peel the potato, carrot, onion, and garlic. Then, dice the potato, carrot, red bell pepper, and onion into bite sized pieces. Finely chop or cut the garlic and chili into thin rings.

Step 2/5

• 10 g butter
• 1 tbsp tomato paste
• 1½ tsp hot paprika powder
• 75 g red lentils

• pot (large)
• cooking spoon
• Aromen Reichtum seasoning

Melt some of the butter in a medium-sized pot over medium-high heat. Add onions and sauté until translucent. Add garlic, chili, red bell pepper, carrot, potato, tomato paste, some hot paprika powder and red lentils to sauté for approx. 3–5 min.

Step 3/5

• ½ l vegetable broth

Add the vegetable broth and let it simmer for approx. 15 min. until the red lentils are cooked.

Step 4/5

• 25 g butter
• 1 tsp hot paprika powder

• pot (small)
• cooking spoon

Meanwhile, start melting the remaining butter in a small pot over medium-low heat. Add the rest of the hot paprika powder, stir to mix, and set aside. Zest and juice the lemon.

Step 5/5

• 10 g parsley (for garnish)
• dried mint (for garnish)
• salt
• pepper
• ½ lemon
• sugar (optional)

• immersion blender
• citrus press

Blend the soup until smooth with an immersion blender. Generously season with salt, pepper, lemon juice to taste, and even a pinch of sugar if you like. Serve with fresh parsley, dried mint if desired, lemon zest and the butter-paprika mix on top.

Enjoy your meal!