Mild Turkish Red Lentil Soup

A comforting Turkish-style red lentil soup with gentle spices and a rich vegetable base. This version is very different from my flavorful lentil curry. It keeps the flavors mild while still deeply satisfying.

Ingredients (for 6 small appetizers )

• 1/2 cup red lentils, rinsed

• 2 garlic cloves, minced

• 1/2 cup white onion, diced

• 1/2 cup carrot, diced

• 1/2 cup potato, diced

• 1 bay leaf

• 1 tbsp oil( olive oil)

• 750 ml water, (500ml first and 250ml to add later)

• 1 tsp salt

• 2 tsp onion soup powder

• 1 tbsp tomato paste

• Black pepper, to taste

• Chili powder, to taste

• A small amount of fresh ginger, grated

Spiced Oil Topping

• About 1tbsp of heated (lemon flavored) rapeseed oil

• A pinch of chili powder,cumin and turmeric

  

  Optional toppings

• Lemon juice ,chopped parsley

  
  

Instructions

1. Heat 1 tbsp of olive oil in a pot over low to medium heat. Add the onion and cook slowly until soft and fragrant.

2. Add the garlic, carrot, and potato. Stir gently for a few minutes to develop sweetness and flavor.

3. Add the rinsed red lentils and mix well.

4. Pour in 500 ml of water. Add the salt, onion soup powder, tomato paste, and bay leaf.

5. Simmer over medium heat for about 20 minutes, or until the vegetables and lentils are very soft and the soup becomes thick.

6. Add the remaining 250 ml of water. Then blend about 60% of the soup to create a partially creamy texture while keeping some chunks for body.

7. Simmer it for 5 minutes.

8. Season with black pepper, chili powder, and a little grated ginger to taste.

9. For the topping, warm a little oil in a small pan and color it with chili powder, cumin, and turmeric. (And some lemon juice) Drizzle over the soup before serving.