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Turkish red lentil soup

A delicious rich soup, which is usually served with bread and a slice of lemon as a main dish.


  • 1 cup (200ml) red lentils
  • 1 large kitchen onion
  • 2 carrots
  • 1/4 celery
  • 1/2 leek
  • 2 potatoes
  • 1,5 tbsp dried mint
  • 1 tsp dried chilli
  • Juice of 1/2 lemon
  • Salt, black pepper, cumin
  • 2 l water/broth


  • To prepare this soup, peel the onion and cut it into cubes. Then let the onions slowly fry in oil.
  • Finely chop the carrots, celery and leek, add to the onions and sauté together for at least 5 minutes until the vegetables start to turn a brownish colour.
  • Also add a tablespoon each of dried mint and chilli.
  • Then add the peeled potatoes and the red lentils, which have first been rinsed thoroughly under running water.
  • Rinse the lentils until the water stops running. Pour water/broth over everything, add salt and pepper and let it cook for 35 minutes.
  • Blend the soup with an immersion blender until smooth and season with lemon juice and dried mint.

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