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 concentrato di pomodoro; 1 tsp paprika dolce; 0.5 tsp ground cumin; 1 tsp dried mint; 1400 ml brodo vegetale; 2 tbsp olio d'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.

⏱ 35min✂ 10prep.👤 4porz.🧊 4dfrigo290kcal16 gP44 gC7 gF

VeganoVegetariano📦 Meal prep❄ Da congelare

Micro per porzione

% dell'assunzione giornaliera adulto (FDA/EFSA media)

Ferro
25%
Calcio
4%
B12
0%
Omega-3
27%
Zinco
25%

Questa ricetta ha B12 trascurabile. I vegani dovrebbero integrare B12 separatamente (l'unico nutriente che le piante non forniscono in modo affidabile).

Ingredienti

•250 g red lentils (split)
•1 medium onion (diced)
•1 medium carrot (diced)
•1 medium potato (peeled, diced)
•1 tbsp concentrato di pomodoro
•1 tsp paprika dolce
•0.5 tsp ground cumin
•1 tsp dried mint
•1400 ml brodo vegetale
•2 tbsp olio d'oliva
•1 wedge lemon (to serve)
•1 to taste salt and black pepper

Passi

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.

Traduzione in corso — versione inglese mostrata.