I remember being on my deathbed—I mean, when I had the flu—and thinking… Need. Turkish. Lentil. Soup. Everything that was me, ached. I felt a million years old! Yet somehow I summoned the strength to walk to Sarays in Enmore for a bowl of soothing warm.
But there’s no need to drag your tired body up the road. Here’s a recipe for you!
1 medium onion, diced
1 large potato, diced
1 carrot, diced
2 tbsp oil
1 tbsp tomato paste
1 cup red lentil (picked over, washed and drained)
6-7 cups of chicken stock (ideally homemade)
Salt and freshly ground black pepper to taste.
2 tbsp butter
1 tbsp of something red and hot (either red pepper flakes or a long, mild fresh chilli)
Here’s how you make awesome
Heat the olive oil in a pot at medium heat; when warm, add the diced onion.
Sauté for ten minutes or until soft and translucent; add the diced carrots and potatoes and sauté for 3 minutes.
Add the tomato paste and stir until thoroughly blended.
Add the red lentils, chicken stock and pepper.
Stir well and cover, leaving the lid slightly ajar.
Bring to the boil, then simmer for 10 to 15 minutes until the carrots and potatoes are soft.
Blend the soup until smooth.
Taste for seasoning and add salt and pepper as desired.
In a small frying pan, place the butter and melt over low-medium heat.
When it begins to split, add the chilli and fry for 1 minute.
Pour the melted butter and chilli over the soup.
Serve with lemon.
The soup is delicious with a spinach/yogurt dish or Mediterranean green beans or even plain green beans dressed with olive oil and lemon. You know, something fresh and green. Turkish bread if you have it and hummus too.
Share the deliciousness you made
If you make this soup, or a variant of it, please tweet a photo to me @Flavourcrusader or email me info AT flavourcrusader DOT com and I’ll post it here.