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Turkish Lentil Soup

8 servings

120 minutes

Recipe from Yavuz Yalvac, chef of the Turkish restaurant Eleven.

Energy value per serving

CaloriesProteinsFatsCarbohydrates

416.2

kcal

16.9g

grams

14.8g

grams

53.8g

grams

Ingredients

8servings

Red lentils

210

g

Yellow lentils

210

g

Milk

400

ml

Carrot

140

g

Potato

800

g

Wheat flour

20

g

Onion

200

g

Garlic

2

clove

Butter

50

g

Vegetable oil

3

tbsp

Salt

1

tsp

Water

750

ml

Ground black pepper

to taste

Smoked paprika

to taste

Sesame

to taste

Green

to taste

Lemon

1

pc

Cooking steps

1
Heat butter and vegetable oil in a pot. Add diced onion and minced garlic. Sauté until translucent.
Required ingredients:
1. Butter: 50 g
2. Vegetable oil: 3 tablespoons
3. Onion: 200 g
4. Garlic: 2 cloves

2
Add grated carrots, dice the potatoes and also add them to the soup. Sprinkle the vegetables with flour and sauté for 2-3 minutes over medium heat, stirring.
Required ingredients:
1. Carrot: 140 g
2. Potato: 800 g
3. Wheat flour: 20 g

3
Rinse the lentils under running water and add them to the soup.
Required ingredients:
1. Red lentils: 210 g
2. Yellow lentils: 210 g

4
Fill the pot with hot water, add spices and salt. After boiling, cook covered on the lowest heat for 20-25 minutes.
Required ingredients:
1. Water: 750 ml
2. Salt: 1 teaspoon
3. Ground black pepper: to taste

5
Chop the contents of the pot using an immersion blender.
Required ingredients:
1. Red lentils: 210 g
2. Yellow lentils: 210 g

6
Pour in the milk, stir, and return the pot to the heat.
Required ingredients:
1. Milk: 400 ml

7
Once the soup starts boiling, remove from heat and pour into bowls.

8
Garnish with chopped greens, smoked paprika, and serve with a wedge of lemon.
Required ingredients:
1. Smoked paprika: to taste
2. Green: to taste
3. Lemon: 1 piece

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