Try this yummy, healthy recipe for Turkish red lentil soup that is perfect for cool Winter days. It makes a great lunch or a quick dinner, served with some toasted rye sourdough...yum!
Heat a large saucepan over medium-high heat.
When hot add the oil and onion and sauté the onion until it is brown.
Meanwhile, put carrots and celery in the bowl of a food processor and process until finely chopped (this took about 10 seconds on speed 6 in my thermomix) - or you can finely chop by hand.
Add the garlic, cumin, sweet paprika and tomato paste to the onions and stir for a few minutes before adding the chopped carrot and celery along with the red lentils and vegetable stock.
Bring the soup to the boil, then turn it down to a simmer.
Place a lid on the pot and cook for 15 minutes.
It can be served as is, or if you prefer you can use a hand blender to make it a bit smoother (or puree it in your food processor).
Serve with fresh parsley, chives or coriander.
SHORT DESCRIPTION
Try this yummy, healthy recipe for Turkish red lentil soup that is perfect for cool Winter days. It makes a great lunch or a quick dinner, served with some toasted rye sourdough...yum!
DESCRIPTION
Heat a large saucepan over medium-high heat.
When hot add the oil and onion and sauté the onion until it is brown.
Meanwhile, put carrots and celery in the bowl of a food processor and process until finely chopped (this took about 10 seconds on speed 6 in my thermomix) - or you can finely chop by hand.
Add the garlic, cumin, sweet paprika and tomato paste to the onions and stir for a few minutes before adding the chopped carrot and celery along with the red lentils and vegetable stock.
Bring the soup to the boil, then turn it down to a simmer.
Place a lid on the pot and cook for 15 minutes.
It can be served as is, or if you prefer you can use a hand blender to make it a bit smoother (or puree it in your food processor).
Serve with fresh parsley, chives or coriander.
INGREDIENTS
1 tbsp organic extra virgin olive oil 1 large brown onion, diced 2 carrots (330g), roughly chopped 2 stalks celery (160g), roughly chopped 3 cloves garlic, crushed 1 tsp organic cumin powder 1 tsp sweet paprika 1½ cups (280g) organic red split lentils 2 tbsp organic tomato paste 1750 ml vegetable stock Fresh parsley, chives or coriander, to serve
Method
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