Turkish Red Lentil & Yogurt Soup
Method
Heat the olive oil in a medium saucepan over medium heat. Add the onion and carrot and cook for 4–5 minutes until softened.
Add the garlic, cumin and paprika, then stir for 30 seconds until fragrant.
Add the cooked red lentils and vegetable stock. Bring to a gentle simmer and cook for 10 minutes.
Use a stick blender to blend the soup until mostly smooth, leaving a little texture if preferred.
Stir in the lemon juice and adjust the seasoning with salt and black pepper.
Divide the soup between two bowls.
Spoon the Greek yogurt over the top and swirl it gently into the soup.
Finish with fresh mint and chilli flakes, if using, then serve warm.
For a smoother, creamier texture, blend the soup completely before serving. Add the Greek yogurt at the end rather than boiling it in the soup, as this keeps the flavour fresh and creates a more attractive finish.
Nutrition Facts
Per serving
