A Turkish staple of red lentils, onion, carrot, and potato, blended smooth and finished with butter for a warming bowl.
10 min prep 25 min cook
Keeps the screen on · step-by-step guide · built-in timer
Rinse the lentils. Dice the onion, carrot, and potato.
Add a little oil to a pot and saute the onion. Add the other vegetables.
Add the lentils and water, then bring everything to a boil.
Once the lentils are tender, blend the soup until completely smooth.
Season with salt, black pepper, and cumin. Serve with melted butter on top.
💡 Tip: Finish each bowl with a squeeze of lemon, it brightens the soup and deepens the lentil flavor.
🍽️ Serving suggestion: Serve hot with lemon wedges and warm bread.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~180
kcal calories
12
g protein
28
g carbs
4
g fat
2.7g
Sugar
6.6g
Fiber
37.1mg
Sodium
1.3g
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
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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