Turkish Lentil Soup
Cook Time 1 hour
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
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.