Ingredients
- ( 1 cup) Dry red hulled lentils
- ( 1 medium) Desiree potato
- ( 1 medium) Brown onion, raw and peeled
- ( 1 tsp) Cumin (cummin) seed powder
- ( 1 tsp) Turmeric powder
- ( 1 tsp) Ground black pepper
- ( 1 cup) Lemon juice
- ( 3 tbsp) Olive oil
- ( 1 tsp) Paprika
- ( 1 L) Liquid stock, prepared from reduced-salt stock cube or powder
- ( 1 medium) Peeled carrot
- ( 1 L) Tap water
Did you know?
You can use canned lentils instead of dry. Substituting ingredients may slightly change the nutritional values. If using canned products, choose varieties with a low sodium content.Steamed lentil soup
Serves 4Time 30 mins
Easy one-pot lentil soup – Turkish comfort food!
Fat - total
11g
16%
Fat - saturated
2g
8%
Salt
662mg
29%
Protein
10g
20%
Carbs
24g
8%
Sugar
5g
6%
Energy
1002kJ
12%
% based on an adult’s recommended daily intake
Ingredients
- ( 1 cup) Dry red hulled lentils
- ( 1 medium) Desiree potato
- ( 1 medium) Brown onion, raw and peeled
- ( 1 tsp) Cumin (cummin) seed powder
- ( 1 tsp) Turmeric powder
- ( 1 tsp) Ground black pepper
- ( 1 cup) Lemon juice
- ( 3 tbsp) Olive oil
- ( 1 tsp) Paprika
- ( 1 L) Liquid stock, prepared from reduced-salt stock cube or powder
- ( 1 medium) Peeled carrot
- ( 1 L) Tap water
Method
- In a large pot, add the stock, lentils, onion, carrot, and potato.
- Bring to the boil and cook for 10 minutes.
- Reduce the heat to a simmer and cook for a further 20 minutes.
- Blend or mash the contents of the pot.
- Add the water, turmeric, and pepper. Stir to combine and bring to the boil.
- To make the sauce, heat olive oil in a pan. Add the paprika and pepper and cook for five seconds. Drizzle over the soup to serve.
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