Turkish Lentil Soup

• 1 tbsp extra virgin olive oil
• 1 carrot, peeled
• 1 brown onion
• 2 cloves garlic
• 1 tsp sweet paprika plus an extra teaspoon for butter
• 2 tbsp tomato paste
• 1 desiree potato, cut into cubes
• 1 cupred lentils, rinsed well
• 1.5L vegetable stock
• 20g butter
• ¼ tbs salt
• Dried mint, to garnish

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This recipe was created for our partnership with Everyday Gourmet.

Red lentils are an excellent source of protein and cooks quickly without the need to soak it. This vegetarian recipe results in a thick hearty Turkish soup which can be a meal in itself and made more delicious with the addition of paprika butter and a sprinkle of dried mint. We cook the soup using the Tefal Cuisine Companion which can chop and cook everything for you. It is a multi-functional heating food processor with 6 automatic programs for home-made sauces, soups, stews, steam dishes, pastries and desserts.

1. Place the carrot, onion and garlic into the bowl with the ultra-blade and finely chop.

2. Replace the blade with the mixer and add extra virgin olive oil. Launch P1 slow cook program at 130°C for 5 mins. Add half the paprika, tomato paste, salt to season, potato, lentils and stock. Launch P2 slow cook program at 95°C for 45 mins.

3. For the garnish melt the butter in a small pan and add the remaining paprika and a pinch of salt. Remove from the heat and pour over soup. Garnish with dried mint.