Turkish Lentil Soup
8 servings
120 minutes
Recipe from Yavuz Yalvac, chef of the Turkish restaurant Eleven.
1
Heat butter and vegetable oil in a pot. Add diced onion and minced garlic. Sauté until translucent.
- Butter: 50 g
- Vegetable oil: 3 tablespoons
- Onion: 200 g
- 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.
- Carrot: 140 g
- Potato: 800 g
- Wheat flour: 20 g
3
Rinse the lentils under running water and add them to the soup.
- Red lentils: 210 g
- 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.
- Water: 750 ml
- Salt: 1 teaspoon
- Ground black pepper: to taste
5
Chop the contents of the pot using an immersion blender.
- Red lentils: 210 g
- Yellow lentils: 210 g
6
Pour in the milk, stir, and return the pot to the heat.
- 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.
- Smoked paprika (pimenton): to taste
- Fresh herbs: to taste
- Lemon: 1 piece
