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 páprica doce; 0.5 tsp ground cumin; 1 tsp dried mint; 1400 ml caldo de legumes; 2 tbsp azeite; 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.👤 4porç.🧊 4dfrigo290calorias16 gP44 gC7 gF

VeganoVegetariano📦 Meal prep❄ Congelável

Micro por porção

% da ingestão diária adulta (FDA/EFSA média)

Ferro
25%
Cálcio
4%
B12
0%
Ómega-3
27%
Zinco
25%

Esta receita tem B12 negligenciável. Veganos devem suplementar B12 separadamente (o único nutriente que as plantas não fornecem de forma fiável).

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 páprica doce
•0.5 tsp ground cumin
•1 tsp dried mint
•1400 ml caldo de legumes
•2 tbsp azeite
•1 wedge lemon (to serve)
•1 to taste salt and black pepper

Passos

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.

Tradução em curso — versão inglesa exibida.