Turkish red lentil soup (mercimek çorbası)

Name: Turkish red lentil soup (mercimek çorbası)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 250 g red lentils (split); 1 medium onion (diced); 1 medium carrot (diced); 1 medium potato (peeled, diced); 1 tbsp pasta de tomate; 1 tsp pimentón dulce; 0.5 tsp ground cumin; 1 tsp dried mint; 1400 ml caldo de verduras; 2 tbsp aceite de oliva; 1 wedge lemon (to serve); 1 to taste salt and black pepper

Velvety red-lentil soup with cumin and dried mint — fast, cheap, plant protein-rich, batch-cooks for a week.

⏱ 35mín.✂ 10prep.👤 4porc.🧊 4dnevera290calorías16 gP44 gC7 gF

veganoVegetariano📦 Meal prep❄ Apto congelador

Micros por ración

% de la ingesta diaria adulta (FDA/EFSA promedio)

Hierro
25%
Calcio
4%
B12
0%
Omega-3
27%
Zinc
25%

Esta receta tiene B12 insignificante. Los veganos deben suplementar B12 por separado (el único nutriente que las plantas no aportan de forma fiable).

Ingredientes

•250 g red lentils (split)
•1 medium onion (diced)
•1 medium carrot (diced)
•1 medium potato (peeled, diced)
•1 tbsp pasta de tomate
•1 tsp pimentón dulce
•0.5 tsp ground cumin
•1 tsp dried mint
•1400 ml caldo de verduras
•2 tbsp aceite de oliva
•1 wedge lemon (to serve)
•1 to taste salt and black pepper

Pasos

1.Sauté onion + carrot + potato in olive oil 5 min.
2.Stir in tomato paste, sweet paprika, cumin; cook 1 min.
3.Add rinsed lentils + broth; simmer 25 min until lentils collapse.
4.Blend smooth with an immersion blender.
5.Bloom dried mint in 1 tsp hot oil, swirl on top of each bowl.
6.Serve with a lemon wedge.

Traducción en curso — versión inglesa mostrada.