Lentil soup is probably one of the simplest dishes in the world. So why does this recipe turn out twice as good as all the other ones I have tried? Perhaps because , unlike nearly all puree soups, it isn't sauteed in oil first (so helping me my my chloresterol scores). And because of the special twist of taking some chumks out and then putting them back. Hope you enjoy it. I'm off to make some for supper.
Turkish Red Lentil Soup
Ingredients
10 oz red lentils, washed & cleaned
1½ litres vegetable stock
1 onion, finely chopped
1 med/large potato, finely diced
1 heaped teaspoon paprika
1 teaspoon salt
- chilli powder (to taste)
- pepper (to taste)
- juice of half lemon
- slice other half of lemon to garnish
Method
1. Put lentils, stock, potatoes, onions, paprika, and chilli in saucepan. Bring to boil, reduce to simmer, put lid on slightly ajar. Cook for 30-40 minutes. Add salt and pepper.
2. Take out about ¼ of soup and set to one side. Blend/whizz the remaining soup. Put the reserved mix back in, add lemon juice, check seasoning and reheat.
3. Serve (perhaps floating lemon slices on top).
Serves 6