A twist on Turkish red lentil soup, adding rosemary to onion and carrot for a more resinous aroma while keeping the bowl smooth and comforting.
10 min prep 25 min cook
Keeps the screen on · step-by-step guide · built-in timer
Sauté the onion and carrot briefly.
Add the lentils, water, and rosemary and cook for 25 minutes.
Remove the rosemary and blend the soup smooth.
Biberiye dalını çıkarın, fazla beklerse çorbaya acılık verir.
Çorbayı blenderdan geçirip 3 dakika ısıtın.
💡 Tip: Cook the rosemary as a whole sprig and remove it at the end; the needles can stay tough in the soup.
🍽️ Serving suggestion: Serve with lemon and a drizzle of olive oil.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~190
kcal calories
9
g protein
24
g carbs
6
g fat
3g
Sugar
7.6g
Fiber
26mg
Sodium
1.1g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Strong satiety, counts as a main meal
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