Turkish Red Lentil Soup

Turkish Red Lentil Soup
Contributed by
Caroline Trickey
Serves
6
Time
Prep: 5 minutes Cook: 20 minutes
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!

Method

  1. Heat a large saucepan over medium-high heat.
  2. When hot add the oil and onion and sauté the onion until it is brown.
  3. 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.
  4. 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.
  5. Bring the soup to the boil, then turn it down to a simmer.
  6. Place a lid on the pot and cook for 15 minutes.
  7. 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).
  8. Serve with fresh parsley, chives or coriander.

Buy Ingredients

  • Organic Red Split Lentils 1.2KG

    $12.50
    .
    .
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    BEREDS2.1.2
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    1.30 KGS
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  • Organic Cumin Ground 50g

    $6.95
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    SKU:
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  • Organic Olive Oil Extra Virgin 500ml

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  • Organic Tomato Paste 210g

    $3.85
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