Volya 
Recipes
Turkish red lentil soup (mercimek çorbası)
VeganVegetarian📦 Batch cook❄ Freezer-friendly
Velvety red-lentil soup with cumin and dried mint — fast, cheap, plant protein-rich, batch-cooks for a week.
⏱ 35 min✂ 10 prep👤 4 serves🧊 4fridge
Ingredients
- •250 g red lentils (split)
- •1 medium onion (diced)
- •1 medium carrot (diced)
- •1 medium potato (peeled, diced)
- •1 tbsp tomato paste
- •1 tsp sweet paprika
- •0.5 tsp ground cumin
- •1 tsp dried mint
- •
Steps
- 1Sauté onion + carrot + potato in olive oil 5 min.
- 2Stir in tomato paste, sweet paprika, cumin; cook 1 min.
- 3Add rinsed lentils + broth; simmer 25 min until lentils collapse.
- 4Blend smooth with an immersion blender.
- 5Bloom dried mint in 1 tsp hot oil, swirl on top of each bowl.
- 6Serve with a lemon wedge.
Per serving micros
% of adult daily reference intake (FDA/EFSA averaged)
1400 ml vegetable broth
•2 tbsp olive oil•1 wedge lemon (to serve)•1 to taste salt and black pepper⚠This recipe has negligible B12. Vegans should supplement separately (B12 is the one nutrient plants don't reliably provide).