This week there's been a few weird-weather days here in Melbourne. Even though it's summer, we went through a bit of a rainy, cold-snap and I felt like nothing more than soup. However, because it is summer, I didn't have any of the usual suspects in my fridge, like celery, pumpkin or broccoli. Luckily, I had the right handful of ingredients to make this delish Turkish red lentil soup that I learnt to make last year. During my honours year, where I studied Turkish culinary culture, I learnt heaps of new recipes and techniques and this is probably the one I make most! It's really easy, fast and only needs 8 ingredients! From what I've learnt, this red lentil soup recipe really does vary amongst the Turkish community so you can always put a new spin on this classic Turkish staple.
1 red onion, diced
1 cup red lentils
1 carrot, diced
1 potato, diced
1 1/2 tbs tomato paste or biber salcasi
1 tsp salt
2 tbs olive oil
Water to cover
Place oil, and onion into a pot on medium heat, saute until translucent
Add carrot, potato and tomato paste, saute for 5 minutes
Add lentils, salt and add enough water to cover it all
Simmer for 15-20 minutes, until potato and carrots are tender
Once cooked through, you can either blitz it smooth or leave it chunky - I like to dunk Turkish bread into mine so I go with chunky!
Serve with a little yoghurt and mint and enjoy!
- 1 Red onion, diced
- 1 cup Red lentils
- 1 Carrot, diced
- 1 Potato, diced
- 1 1/2 tbs Tomato paste or biber salcasi
- 1 tsp Salt
- 2 tbs Olive oil
- to cover Water