Turkish Red Lentil Soup

Turkish Red Lentil Soup

Serves 4

5 minutes’ preparation, 22 minutes cooking time

 

Ingredients

  • 1/2 cup red lentils

  • 1/2 small onion diced

  • 1 small carrot diced

  • 1 celery stick diced

  • 2 cloves garlic crushed

  • 1 litre water

  • ½ can crushed tomatoes or 2 small fresh tomatoes diced

  • 1 sachet Tomato paste

  • ¼ tsp Coriander

  • ¼ tsp Turmeric

  • ½ tsp Paprika

  • ¼ tsp cinnamon

  • ¼ tsp cumin 

  • 1 tsp Veggie stock (Optional, I didn’t use it in the recipe)

  • Juice of ½ Lemon

  • ¼ - ½ tsp Chili flakes or powder

  • Optional sumac to top

  • Mint and parsley to top

 

Method

  1. In the saucepan you’re going to use to cook the soup, dry fry spices minus the sumac, over a low heat for 1-2 minutes or until fragrant.

  2. Pour 1 litre of boiling water over the spices and add lentils, carrots, celery, onion and garlic. Bring to the boil, lower to a simmer and cook for 20 minutes. NB If using stock add it after the 20 minutes.

  3. Add in tomatoes and tomato paste, cook until tomato is heated through. Squeeze in lemon juice, taste and adjust seasonings.

  4. Spoon into bowls and top with sumac and fresh herbs.

Sarah Eve Matthews  ©2018