Turkish Red Lentil Soup with Mint Yogurt

A creamy Turkish lentil soup with tomato paste, cumin and paprika, served with mint yogurt and lemon. It warms you up on cold days and keeps you full quickly.

By yumbelo-Küche · 4 servings · 35 minutes

Ingredients

• 250 g red lentils
• 1 Stück onion
• 2 Stück carrots
• 2 Stück garlic cloves
• 2 EL tomato paste
• 1 TL ground cumin
• 1 TL sweet paprika powder
• 2 EL olive oil
• 2 Stück vegetable stock (cube)
• 1.5 l water
• 150 g yogurt (3.5% fat)
• 1 TL dried mint
• 1 Stück lemon
• salt
• black pepper

Method

1. Peel the onion and garlic and finely dice them. Peel the carrots and cut them into small cubes.
2. Heat the olive oil in a large pot. Sweat the onion, carrots and garlic in it for 4 to 5 minutes, until the onion is glassy.
3. Stir in the tomato paste, cumin and paprika powder and toast for 1 minute, until fragrant.
4. Rinse the lentils and add them to the pot together with the water and vegetable stock. Bring to a boil and simmer over medium heat for 20 to 25 minutes, until the lentils are soft.
5. Briefly blend the soup with an immersion blender until creamy, adding a little more water if needed, and season with salt and pepper.
6. Mix the yogurt with the dried mint and a pinch of salt. Halve the lemon.
7. Ladle the hot soup into bowls, top each with a dollop of mint yogurt and serve with a squeeze of lemon juice.