Turkish Lentil Soup

This thick, hearty brew is perfect for when you need soup-as-a-meal. It can also be as spicy as you like – go nuts with the chilli flakes, or tone it down for tongues that prefer a milder version.

Either way – don’t forget the fresh lemon!

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Turkish Lentil Soup

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Course

Soups

Keyword

carrot, potato

Prep Time

15 minutes

Cook Time

20 minutes

Servings

Ingredients

• 1 large organic onion peeled and diced quite small
• 1 large organic carrot peeled and diced into very small cubes
• 2 tablespoons organic olive oil
• 1 cup organic red lentils
• 1 tablespoon organic long-grain rice
• 1 large organic potato peeled and diced into small cubes
• 5 cups filtered water
• 2 tablespoons organic butter
• 1 tablespoon organic dried cumin
• 1 teaspoon organic chilli flakes
• 1 large organic lemon juiced
• 1 large organic lemon cut into wedges
• 1 handful organic parsley chopped

Course Soups Keyword carrot, potato Prep Time 15 minutes Cook Time 20 minutes Servings Ingredients 1 large organic onion peeled and diced quite small 1 large organic carrot peeled and diced into very small cubes 2 tablespoons organic olive oil 1 cup organic red lentils 1 tablespoon organic long-grain rice 1 large organic potato peeled and diced into small cubes 5 cups filtered water 2 tablespoons organic butter 1 tablespoon organic dried cumin 1 teaspoon organic chilli flakes 1 large organic lemon juiced 1 large organic lemon cut into wedges 1 handful organic parsley chopped

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Instructions

1. In a large stock pot, saute the onion and carrot in the olive oil until soft.
2. Add the lentils, rice, potato, water and a little salt and pepper. Bring to the boil and then simmer until the lentils and rice are cooked and the soup is thick.
3. Stir in the cumin, butter and lemon juice with some of the parsley (leave the rest for sprinkling on top later).
4. Check for seasoning, then serve in big bowls with extra chilli flakes, lemon wedges and chopped parsley.

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