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Turkish Lentil Soup (+optional Sujuk)
Turkish Lentil Soup is a hearty dish made by simmering red lentils with vegetables and spices, optionally enhanced with sujuk.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Red Lentils (rinsed) | 250 | Grams |
| Sujuk (sliced, optional) | 200 | Grams |
| Onion (finely chopped) | 1 | Count |
| Carrot (peeled and diced) | 1 | Count |
| Potato (peeled and diced) | 1 | Count |
| Tomato Paste | 2 | Tbsp |
| Olive Oil | 3 | Tbsp |
| Vegetable Broth | 1.5 | Liters |
| Cumin (ground) | 1 | Tsp |
| Paprika | 1 | Tsp |
| Salt (or to taste) | 1 | Tsp |
| Black Pepper (freshly ground) | 0.5 | Tsp |
| Lemon (cut into wedges for serving) | 1 | Count |
Instructions
- Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent.
- Add the diced carrot and potato to the pot and cook for another 5 minutes, stirring occasionally.
- Stir in the tomato paste, cumin, and paprika, and cook for 2 minutes until fragrant.
- Add the rinsed red lentils and vegetable broth to the pot. Bring to a boil, then reduce heat to low and simmer for 30 minutes.
- If using, add the sliced sujuk to the pot and simmer for an additional 10 minutes.
- Season the soup with salt and black pepper to taste. Use an immersion blender to blend the soup until smooth, if desired.
- Serve the soup hot with lemon wedges on the side.
Prep
- Rinse red lentils thoroughly under cold water.
Kitchen equipment
Immersion Blender