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Lentil Power Soup

Name: Lentil Power Soup
Cook time: 60 min
Total time: 60 min
Cuisine: Turkish
Ingredients: 200g/8oz red or yellow lentils; 2 medium onion chopped; 2 Carrots Peeled and Chopped; 3 garlic finely chopped; 1 inch Ginger. grated; 3 Tbsp olive oil; 2 Cinamon stick; 1 tsp cumin powder; ¼ tsp cardamom powder; ¼ tsp cloves ground; salt and pepper; 1.5 l chicken/veg stock (or bouillion); 6 prunes (pitted and roughly chopped); 8 soaked apricots (roughly chopped); 2 Tbsp pomegranate juice (or lemon juice); 1 handful mint leaves (chopped); 1 handful coriander (chopped); Garnish pomegranate seeds

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Cook: 60 mins

Turkish Soup

Ingredients

200g/8oz red or yellow lentils
2 medium onion chopped
2 Carrots Peeled and Chopped
3 garlic finely chopped
1 inch Ginger. grated
3 Tbsp olive oil
2 Cinamon stick
1 tsp cumin powder
¼ tsp cardamom powder
¼ tsp cloves ground
salt and pepper
1.5 l chicken/veg stock (or bouillion)
6 prunes (pitted and roughly chopped)
8 soaked apricots (roughly chopped)
2 Tbsp pomegranate juice (or lemon juice)
1 handful mint leaves (chopped)
1 handful coriander (chopped)
Garnish pomegranate seeds

Accompaniment

Method

1
In a large saucepan, saute the onions, carrots, garlic, S&P and ginger until soft (10 mins)
Add the cumin, cardamon, cloves, cinnamon, and dried fruit and saute for few mins.
Add lentils and stock and cook for 1 hour until lentils very soft. Ad more stock as required.
Add pomegranate syrup and herbs and taste for seasoning
Serve as it is or puree for finer texture with pomegranate seeds to garnish
Can be frozen for up to 1 month