Are you looking for the best low-carb red lentil soup recipe? This recipe was learned from the chef. Keep reading this wonderful recipe to learn the step-by-step guide.
Low-Carb Red Lentil Soup Recipe
This is a chef’s recipe from a restaurant whose soups are extremely popular in Turkey. It is very easy to make and takes a short time, it is low calorie and low carb, but it keeps you full for a long time and has a high nutritional value.
It is ideal for your lunch or to accompany your meals. You can serve it with some croutons and a slice of lemon on the side.
This recipe has become indispensable for us; once you try it, you will understand why.
You can increase the ingredients according to the number of members.
Without further ado, go to the step-by-step recipe and prepare the best soup in 25 minutes.
Red Lentil Soup Recipe (4 Servings)
Net Carb: 5g
Total Fat: 10g
Red Lentil (9 tbsp)
Garlic (1, large clove)
All-Purpose Flour (1 tbsp)
Turmeric (Little less than 1/2 tsp)
Sunflower oil (1 tbsp)
Butter (1 tbsp)
Broth (1/2 cup)
Water (Enough to cover the lentils)
Salt and pepper to taste
Watch Red Lentil Soup Recipe Video
Recipe – 5min prep / 20min cooking time
Take 9 tbsp of red lentils in a strainer and wash thoroughly with lukewarm water.
Set it aside to drain the water.
Peel 1 large garlic clove and cut it in half.
Tip: Instead of one large garlic clove, you can also use 2 medium cloves.
In a medium or small deep pan, take red lentils, 1 tablespoon of butter, and 1 tablespoon of sunflower oil and fry them.
Add 1 tbsp all-purpose flour and garlic to them and continue frying.
Finally, add a little less than 1/2 tsp turmeric and fry for a short while.
Recommendation: The only way to tell when the frying stage is complete before adding water to the soup is to smell the garlic. During the roasting process, you can add water when you start to smell the garlic intensely.
After the frying process is finished, add 1/2 cup of broth to the ingredients.
Then add enough water to cover the ingredients.
Add salt and pepper at this stage and let the soup boil.
When the lentils turn from red to orange and are fully cooked, mix the soup with a hand blender until it has a smooth consistency.
Boil the soup for another 3-5 minutes, mix for the last time and turn off the stove.
In a small saucepan, add 1 tbsp butter to each bowl of soup. So add 4 tbsp butter for the soup for 4 people.
Add about 1 tbsp of paprika to it and fry for a short time, being careful not to burn the paprika in the butter.
Share the soup in bowls.
Share the paprika butter sauce on the bowls as toppings and serve without mixing.
You can use chicken stock or broth. If you don’t have them, using water will not spoil the soup’s flavor.
Do not add other vegetables to the soup because the basic ingredients of that kind of lentil soup are different. You may have problems with consistency and taste.
If you want to pour the paprika butter sauce into the pot instead of pouring it into the bowls as toppings, do this without turning off the stove, and you need to boil the soup for a short while after adding the paprika butter sauce.
However, this sauce may not give the soup as good a flavor as when it is poured into bowls while it is hot.
We brought the best red lentil soup recipe that we learned from the chef and introduced it to you. Once you try this recipe, you’ll want to make it every day. Once you’ve tried it, feel free to share your opinion with us in the comments.
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