A good Turkish lentil soup should be smooth enough to pour easily but still have a rich, comforting body. Straining the cooked lentils, carrot and onion before adding the buttery flour mixture gives this version its characteristic silky texture.

INGREDIENTS

• ½ cup red lentils
• 1 medium onion, quartered
• 1 medium carrot, grated
• 5 cups beef or bone broth
• 1 tbsp all-purpose flour
• 1.8 oz (50 g) butter
• Red pepper flakes, to taste
• Salt, to taste

PREPARATION

1. Place the grated carrot, quartered onion and red lentils in a pot with 4 cups of broth.
2. Simmer for about 15 minutes until the vegetables and lentils are tender.
3. Pass the mixture through a fine sieve or blend until completely smooth.
4. Melt the butter in a separate saucepan.
5. Add the flour and cook for about 5 minutes, stirring constantly.
6. Gradually whisk in the remaining broth.
7. Add the strained lentil mixture and bring to a gentle boil.
8. Season with salt and red pepper flakes.
9. Serve hot.

STRUCTURED METADATA

Prep Time: 10 minutes

Cook Time: 25 minutes

Servings: 4

Calories: ~180 kcal per serving

Difficulty: Easy