Turkish Lentilsoup
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g lentils, red
- 1 medium potato (s)
- 2 carrot (s)
- 1 large onion (s)
- 1 tablespoon butter
- 1 liter water
- salt
- Lemon juice
- possibly pepper
Print Recipe
Pin Recipe Instructions
- Wash the lentils, peel the potatoes and carrots and chop them roughly. Peel the onion and chop it roughly too.
- Put all ingredients in a saucepan, add the water and bring to the boil, then simmer over medium heat for approx. 25 minutes. The potatoes and carrots should be done. Puree the soup with a hand blender, add the butter and salt and bring to the boil again briefly. Remove the soup from the stove and serve immediately.
- The soup becomes a little firmer after cooling, just add a little water the next time it is warmed up. Before enjoying, season to taste with a few drops of lemon and possibly a little pepper.
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