Temporary cover — from the reel
Turkish Lentil Soup
For me, there’s nothing quite as comforting and nourishing after a long day of fasting as a bowl of hot soup. This one took me straight back to chilly evenings in Istanbul and the aromatic spices from @the_spice_centre make me feel like I am right back there again. What’s your go-to soup during Ramadaan? Let me know in the comments!
5 servings30 min cookRecipes
Ingredients
- Olive oil or butter
- Medium onion, diced
- Medium carrot, diced
- Medium potato, diced
- Tomato paste
- Ground cumin
- Paprika
- Red lentils, rinsed
- Vegetable or chicken stock
- Salt and black pepper, to taste
- Lemon juice
- Butter
- Paprika
- Chili flakes
- Fresh parsley, finely chopped
- Croutons / toasted bread
Method
- 1 Set a pot over medium heat.
- 2 Once hot, add olive oil along with the onions, carrots and potato.
- 3 Sauté for about 5 minutes before adding the garlic and sautéing until fragrant.
- 4 Add the tomato paste and allow to toast until the colour deepens.
- 5 Add the paprika and cumin and allow to toast for a few seconds as well to wake up the spices.
- 6 Add the lentils and stock and stir to combine everything.
- 7 Bring the soup to a boil then allow to simmer for about 30 minutes or until the veg are soft.
- 8 Prepare your garnish by melting some butter and adding the chilli flakes, paprika and dried mint.
- 9 Once the veg is soft, blend the soup using a blender of your choice and add some more water/stock to adjust the consistency as desired.
- 10 Finish it off with a big squeeze of lemon.
- 11 Serve garnished with the chilli butter, some fresh parsley, extra lemon and toasted bread.
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