Turkish Lentil Soup

Cook Time 1 hour

Servings 4


1 tbsp extra virgin olive oil

1 carrot, peeled

1 brown onion

2 cloves of garlic

1 tsp sweet paprika plus an extra teaspoon for butter

2 tbsp tomato paste

1 desiree potato, cut into cubes

1 cup of red lentils, rinsed well

1.5L vegetable stock

20g butter

Dried mint, to garnish


Place the carrot, onion and garlic into a food processor and finely chop.

Replace the blade with the mixer and add extra virgin olive oil then launch P1 slow cook program at 130°C for 5 mins (or if cooking the soup the traditional way transfer vegetables to a pot). Now add half the paprika, tomato paste, salt to season, potato, lentils and stock and launch P2 slow cook program at 95°C for 45 mins.

For the garnish melt the butter in a small pan and add the remaining paprika and a pinch of salt. Remove from the heat and pour over soup. Garnish with dried mint.


Turmeric Fish Curry


Turkish Eggs (Menemen)