Recipe Tip: Red Lentil Soup with Paprika Mint Oil
Top Recipe by Katharina Seiser. All ingredients and tips for getting it right. This Turkish-inspired soup from the cookbook 'Always Vegan' is quick to put together, has plenty of flavour and is filling and comforting. What more could you ask of a soup?
- 100 gfloury potatoes, scrubbed and chopped
- 100 gcarrots, scrubbed and diced
- gcelery stalks or celeriac, roughly chopped (peeled if using celeriac)
- 100 gonions, chopped
- 1 clove(s)garlic, finely chopped
- 200 gred lentils, rinsed
- 1 tablespoontomato paste
- white pepper
- 2 tablespoonolive oil
- 1 tablespoondried mint
- 1 teaspoon(s)sweet paprika
- ½ teaspoon(s)pul biber (or similar flavourful chilli flakes)
- 1lemon, cut into wedges
- crusty bread
Step 1Put the prepared vegetables, the lentils and the tomato paste in a large pan (use one with a lid) with 1 litre of water.
Step 2Add 1 tsp salt, bring to the boil, then turn down the heat and simmer, covered, for 20 minutes or until the vegetables are soft and the lentils are tender. Stir occasionally.
Step 3Use a hand-held blender to purée the soup. It should be smooth and creamy. If you prefer it a little thinner, add a dash of water, then bring to the boil again. Season with salt and white pepper.
Step 4In a very small saucepan, heat the oil over medium-high heat. Add the mint, paprika, and pul biber and toast very briefly, stirring, until the oil starts to become fragrant. Remove from the heat immediately or the paprika will burn.
Step 5Serve the soup drizzled generously with the paprika-mint oil, with lemon wedges and crusty bread.
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