Turkish Spicy Lentil Soup
Over a year ago
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Ingredients
- 8oz red lentils, rinsed
- 2 pints vegetable stock
- 1 large onion. chopped
- 1 large carrot, chopped
- 3 cloves garlic. peeled and finely chopped
- 2 tblsp tomato paste
- 1 tsp Ground cumin
- Pinch cayenne pepper
- Salt to taste
- 1 lemon
- sprig mint
Accompaniment
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Description
Tastes of unspoilt Turkey. Fresh warm bread rolls to accompany. Lovely comfort food but equally a lovely starter for a summer dinner
Method
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1
In a large saucepan, combine lentils, stock, onion, carrot, garlic, tomato paste, cumin and cayenne and bring to a boil over high heat. Lower heat and simmer, uncovered, until vegetables and very tender and lentils begin to fall apart, about 25 minutes.
Remove the pan from the heat and use an blender to quickly blend the soup until it is creamy but not completely puréed. Or, you can carefully blend about half the soup in a blender, but use caution when blending hot liquids: blend only in small batches, hold the lid down firmly with a kitchen towel, and begin blending on low speed. Add salt and serve with lemon wedges and a garnish of mint if desired
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