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Red Lentil Soup with Paprika Mint Oil

Red Lentil Soup with Paprika Mint Oil
© Vanessa Maas / Brandstätter Verlag
Home Food & Drinks Recipes Cooking Red Lentil Soup with Paprika Mint Oil

Red Lentil Soup with Paprika Mint Oil

Soup

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?

Katharina Seiser

Ingredients
100 g floury potatoes, scrubbed and chopped
100 g carrots, scrubbed and diced
70-80 g celery stalks or celeriac, roughly chopped (peeled if using celeriac)
100 g onions, chopped
1 handful garlic, finely chopped
200 g red lentils, rinsed
1 tablespoon(s) tomato paste
salt
white pepper

For the paprika mint oil

Ingredients
2 tablespoon(s) olive oil
1 tablespoon(s) dried mint
1 teaspoon(s) sweet paprika
1/2 teaspoon(s) pul biber (or similar flavourful chilli flakes)

To serve

Ingredients
1 lemon, cut into wedges
crusty bread

Preparation:

  • Put the prepared vegetables, the lentils and the tomato paste in a large pan (use one with a lid) with 1 litre of water.
  • Add 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.
  • Use 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.
  • In 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.
  • Serve the soup drizzled generously with the paprika-mint oil, with lemon wedges and crusty bread. 

Tip:

The soup will keep well, covered in the fridge, for 3-4 days.

Katharina Seiser
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