Vegan Turkish Lentil Soup

A simple dish that whips up a real explosion of flavor from just a few ingredients.

It has its advantages if you have turkish friends. You can get hold of the best recipes first hand and thus bring real delicacies to your plate at home. This red lentil soup is one of my favorite recipes (not least because it is vegan by nature). Plus, it doesn't require a lot of ingredients or any great chopping. In addition to the lentils, the potato provides the great thick consistency. The special flavor comes from the use of vinegar essence, fresh lemon juice and fresh mint. The extra spicy kick comes from chili flakes.

So, and now get to the kitchen spoons - bring Turkey to your home!

For 4 servings you need:

• 250g red lentils

• 1 potato

• 1 carrot

• 1 onion

• 1 clove of garlic

• 2 tablespoons tomato paste

• the juice of 1/2 lemon

• 1 bunch of fresh mint

• approx. 800ml vegetable broth

• 1 tablespoon oil

• 1 tablespoon vinegar essence

• salt, pepper, sweet and hot paprika powder, chili flakes, vinegar essence

Preparation:

1. Peel the onion and garlic and cut both into fine cubes.

2. Then peel the potato and carrot and dice them coarsely.

3. Wash the mint, pluck the leaves from the stems and chop them coarsely.

4. Heat the oil in a pot and fry the onions and garlic until they are translucent.

5. Add half of the chopped mint and fry it briefly.

6. Then add the tomato paste and fry it shortly.

7. Next, add the carrots and potatoes. Fry them for a while.

8. Now add the lentils and the vegetable broth and let the soup simmer for 30 - 45 minutes, stirring occasionally (otherwise the lentils will burn!) until the lentils are soft.

9. Puree the soup and season with salt, pepper, sweet and hot paprika, chili flakes, lemon juice, vinegar essence and the remaining mint.

Enjoy!

Tip: This goes perfectly with a slice of fresh Turkish pita bread ;)