Turkish red lentil & carrot soup
A comforting soup of red lentils, carrots, potatoes and garlic, simmered with spices and tomato purée. Kikkoman Soy Sauce adds rich umami depth, while mint, parsley, chilli and lemon give it a fresh, vibrant finish.
Ingredients
Soup:
To serve:
Preparation
Step 1
80 g onion – 100 potatoes – 80 g carrot – 2 garlic cloves
Peel and dice the onion, potatoes and carrots, then finely chop the garlic.
Step 2
2 tbsp olive oil – 10 g butter – ½ tsp ground cumin – ½ tsp ground coriander – ½ tsp sweet paprika – ¼ tsp chilli powder – 2 tsp tomato purée – 100 g red lentils – 700 ml vegetable stock – 2 tbsp Kikkoman Naturally Brewed Soy Sauce – ½ tsp dried mint
Sauté the onion in the olive oil and butter, then add the potatoes and carrots. Cook briefly, then add the garlic, cumin, coriander, sweet paprika, chilli powder and tomato purée, and sauté for a moment. Rinse the lentils under cold water, then add them to the pan. Pour in the stock, add the Kikkoman Soy Sauce and cook until the vegetables are tender. Towards the end of cooking, add the mint and blend until smooth.
Step 3
2 tbsp olive oil – ½ chilli flakes – 2 tbsp chopped parsley – 2 pitta breads – 2 lemon wedges
Pour the soup into bowls. Heat the olive oil in a pan, add the chilli flakes and sauté briefly. Drizzle the soup with the chilli oil, sprinkle with the parsley and serve with the pitta bread and lemon wedges.
Tip:
You can adjust the thickness of the soup by adding a little more or less stock.
Recipe-ID: 1621
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80 g onion – 100 potatoes – 80 g carrot – 2 garlic cloves
Peel and dice the onion, potatoes and carrots, then finely chop the garlic.
2 tbsp olive oil – 10 g butter – ½ tsp ground cumin – ½ tsp ground coriander – ½ tsp sweet paprika – ¼ tsp chilli powder – 2 tsp tomato purée – 100 g red lentils – 700 ml vegetable stock – 2 tbsp Kikkoman Naturally Brewed Soy Sauce – ½ tsp dried mint
Sauté the onion in the olive oil and butter, then add the potatoes and carrots. Cook briefly, then add the garlic, cumin, coriander, sweet paprika, chilli powder and tomato purée, and sauté for a moment. Rinse the lentils under cold water, then add them to the pan. Pour in the stock, add the Kikkoman Soy Sauce and cook until the vegetables are tender. Towards the end of cooking, add the mint and blend until smooth.
2 tbsp olive oil – ½ chilli flakes – 2 tbsp chopped parsley – 2 pitta breads – 2 lemon wedges
Pour the soup into bowls. Heat the olive oil in a pan, add the chilli flakes and sauté briefly. Drizzle the soup with the chilli oil, sprinkle with the parsley and serve with the pitta bread and lemon wedges.
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