Soups

Turkish Lentil Soup

This summer I visited Cappadocia region in Turkey and apart from the hot air balloon ride, the highlight of the trip was a Turkish cooking class with Fatma Cingitas in the town of Goreme. It seems that cooking is a universal language and a great cultural facilitation tool. This soup is low in calories, high in fiber and rich in iron!

Turkish Lentil Soup

Print Recipe
Serves: 4 Cooking Time: 1 hour

Ingredients

  • 100 ml of sunflower oil
  • 1 onion (diced)
  • 1/2 of small potato (grated)
  • 1 teaspoon of tomato concentrated paste
  • 1 teaspoon of dried mint
  • 1 teaspoon of dried chili flakes
  • 1 teaspoon of salt
  • 1 cube of chicken/beef/vegetable stock
  • 1 cup of red lentils
  • 5 cups of hot water

Instructions

1

Add the oil to a pot over a medium flame

2

Add half the chopped onion and saute.

3

Once the onion is soft and translucent add the rest of the onion, the potato, tomato paste, mint, chili flakes, salt and mix all for about 1 minute.

4

Rinse the lentils and add them to the pot, mixing all the ingredients for about 1 more minute.

5

Pour in the water and stir.

6

Bring to boil and simmer for 30 minutes, stirring occasionally to prevent sticking.

7

Once the lentils are soft, take off the heat and blitz in a blender until smooth.

8

Taste for seasoning and add salt and pepper if necessary.

9

Serve with light dust of dried mint, chili flakes and a dash of lemon.

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