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Chef shane-o
Turkish Lentil soup
Turkish lentil soup with chili, blond lentils, parsley, mint and tomatoes.
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Ingredients
Directions
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Wash the lentils and drain. Crumble the pepper. Chop the onion and garlic.
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Bring water to a boil. Carve the tomato crosswise at the bottom. Immerse them briefly in the boiling water. Take them out and immerse them in a bowl of cold water. Then remove the sheet with a knife or by hand.
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Heat the oil in a large (soup) pan and gently fry the onion and garlic. Add the pieces of tomato, paprika and the pepper and let it cook for approx. 1 min.
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Add the water and the tablets and mix in the lentils. Bring to the boil and let the tablets roast.
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Once the soup is boiling, turn down the heat and let it simmer for about 55 minutes until the lentils are soft. Finely chop the parsley and fresh mint.
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Season the soup with salt and pepper. Sprinkle with the parsley and mint.
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Nutrition
195Calories
Sodium0% DV1.130mg
Fat6% DV4g
Protein22% DV11g
Carbs8% DV24g
Fiber40% DV10g
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