Red Lentil Soup – Kirmizi Mercimek Corbasi – Turkey

A light, mildly spicy soup that works equally well as an entree for a meal.

1. Pour the lentils onto a baking tray and sift them, removing any stones or foreign seeds. Place the lentils in a fine-mesh strainer, rinse and drain.

Clean, rinse and chop the greens. Remove the skin from the onion and chop into small cubes.

3. Melt 30 g of butter in a saucepan and sauté the onion cubes until translucent. Add the greens and cook for about 5 minutes. Add the drained lentils to the saucepan and deglaze with the beef broth.

Cook the soup at medium heat for about 30 minutes. 4.

Strain the soup through a sieve. Pour in the milk. Let the soup boil for a short time, season with salt and season with pepper.

Melt the remaining butter in a small pan and stir in the paprika powder.

Divide the soup evenly into portions on deep plates and drizzle the paprika butter over the top.

Rating: succeeds easily

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