Turkish red lentil soup

Turkish red lentil soup

By
From
Cut the Carbs!
Serves
6

Red lentil soup can rescue you from anything, whether it’s a crummy morning marred by parking tickets, or torrential Turkish rain en route to the Aya Sofia just before you discover it’s closed for the day. This soup is a balance of excitement and comfort, with the smooth texture of the lentils playing second fiddle to the thrum of cumin and the trilling of sumac, that berry-red and slightly sour spice. This makes a terrific vegetarian supper on its own perhaps with some Swiss chard or kale stirred through at the end. But if you’re the sort of person who needs some meat for a meal to feel complete, a few browned lamb meatballs bobbing around in the bottom of the bowl won’t go astray.

Ingredients

Quantity Ingredient
1 1/2 tablespoons ground cumin
3 tablespoons olive oil
2 red onions, peeled and finely diced
2 garlic cloves, minced or finely diced
2 carrots, peeled and diced
3 tablespoons tomato paste
500g red lentils, washed
1.25 litres water
sea salt

To serve

Quantity Ingredient
3 tablespoons labneh
small bunch fresh mint leaves, torn
3 teaspoons sumac
chilli, finely shredded kale or browned lamb meatballs, (all optional)

Method

  1. Put the cumin in a heavy-based saucepan or casserole dish over medium heat. Toast for 1 minute or until it smells nutty, then pour in the oil.
  2. Add the onions, garlic and carrots and sauté for about 5–7 minutes until they have softened. Add the tomato paste and stir to combine.
  3. Add the lentils, pour in the water and bring it to the boil. Once it has boiled, turn the heat down to bring the liquid to a simmer and cover the pan with the lid. Cook for 20–25 minutes, until the lentils have broken down, stirring occasionally to prevent anything from catching on the bottom of the pan.
  4. Add ½ tablespoon sea salt, turn off the heat and leave with the lid on for another 5–10 minutes.
  5. Using a stick blender or food processor, blend the soup until smooth. Check the seasoning and add more salt to taste.
  6. Serve the soup with a splodge of labneh, fresh mint leaves and a good sprinkling of sumac. Chilli, kale and meatballs are all optional.
Tags:
healthy
low carb
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