Red lentil soup

Red lentil soup

By
From
Turkish Flavours
Serves
4
Photographer
Alicia Taylor

Ingredients

Quantity Ingredient
50g butter
3 tablespoons extra-virgin olive oil
2 onions, finely diced
2 tablespoons turkish pepper paste
3 tablespoons tomato paste
200g red lentils, washed
500g chopped tomatoes
2 handfuls flat-leaf parsley, chopped
1.25 litres vegetable stock or water
sea salt
freshly cracked black pepper

Method

  1. Heat the butter and olive oil in a large saucepan and sauté the onion for 5–10 minutes, or until golden. Add the pepper paste and tomato paste and cook for 2–3 minutes, then add the red lentils, tomato and parsley, and cook, stirring constantly, for 3 minutes.
  2. Add the stock or water and gently simmer for 20 minutes, or until thickened. Season to taste with sea salt and cracked black pepper.

variations

  • This is a traditional recipe, but you can also add pumpkin, carrot, celery, chillies or whatever vegetables you have on hand. The soup will thicken as it cools. It can be thinned down with water or stock.

    I like to fry a handful of oregano leaves, a handful of mint leaves, 2 tablespoons of paprika and a pinch of salt in 125 ml olive oil until the leaves are crispy, and drizzle it over the soup to serve.
Tags:
Turkish Flavours
Sevtap
Yuce
Turkey
Turkish
Middle Eastern
European
Mediterranean
SBS
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