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!
Print Recipe Turkish Lentil Soup
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In a large stock pot, saute the onion and carrot in the olive oil until soft.
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.
Stir in the cumin, butter and lemon juice with some of the parsley (leave the rest for sprinkling on top later).
Check for seasoning, then serve in big bowls with extra chilli flakes, lemon wedges and chopped parsley.