A comforting Turkish red lentil soup — lentils simmered with onion, carrot and warm spices, then blended smooth. Lovely with crusty bread and a squeeze of lemon.
- 1 cup Lentils
- 1 large Onion
- 1 large Carrots
- 1 tbs Tomato Puree
- 2 tsp Cumin
- 1 tsp Paprika
- 1/2 tsp Mint
- 1/2 tsp Thyme
- 1/4 tsp Black Pepper
- 1/4 tsp Red Pepper Flakes
- 4 cups Vegetable Stock
- 1 cup Water
- Pinch Sea Salt
Tags:
SoupVideo
Preparation
- Pick through the lentils for any debris, rinse 2 or 3 times, drain, and set aside.
- In a large pot over medium-high heat, sauté the olive oil and onion with a pinch of salt for about 3 minutes, then add the carrots and cook for another 3 minutes.
- Add the tomato paste and stir for around 1 minute, then add the cumin, paprika, mint, thyme, black pepper and red pepper flakes and stir for 10 seconds to bloom the spices.
- Immediately add the lentils, water, stock and salt, and bring to a gentle boil.
- Once boiling, reduce the heat to medium-low, half-cover the pot, and cook for 15–20 minutes, until the lentils have fallen apart and the carrots are soft.
- Blend with a hand blender or in a jug blender to your desired consistency, then taste and add more salt if needed.
- Serve with crushed crackers or torn bread for extra thickness. Keeps well in the fridge for about a week.
