Turkish Red Lentil Soup

Pin It Now!

As some of you who read this blog regularly will know, I really do like soup and I also really like potatoes. Therefor a soup that is made with potatoes just has to be good in my opinion and when I saw that this month's No Croutons Required challenge is to post about a soup or salad containing potatoes I knew I'd be up for it. Thanks Holler from Tinned Tomatoes for choosing such a great ingredient.

This Turkish Red Lentil Soup is one of the easiest soups I know, with very few and simple store cupboard ingredients, but the end results is so full of flavour that it's hard to believe that there is nothing else in it. (Lucy, if you're reading, this is one to make at your hermitage.)



Turkish Red Lentil Soup (serves 4)

1 cup red lentils, washed and cleaned
4 cups vegetable stock
1/2 cup onions, finely chopped
2 cloves of garlic, minced
1/2 cup white potato, peeled and diced
2 tsp paprika
salt (to taste)
pepper (to taste)

Place the washed and cleaned lentils into a soup pot together with with the stock, potatoes, onions, garlic and paprika.

Bring to a boil and reduce to a simmer. Loosely place a lid on the pan. Cook for 40-40 minutes until the lentils are tender.

Add salt and pepper to taste.

Place all but 1 cup of the soup into a blender or food processor and blend briefly. Return blended soup to the pan with the un-blended soup and briefly heat through again before serving.