Minted Lentil Soup

17 Nov

This recipe is Turkish in origin (ezo gelin chorbasi) and makes a perfect winter lunch, warm and filling with aromatic tones and a hint of spice.

Serves 6 Prep 5 min cook 40-60 min

* 175g red split lentils, washed and soaked in water for 30mins then drained
* 1 litre chicken or vegetable stock
* 1 onion, peeled and minced
* 2 tbsp olive oil
* 2 tbsp rice (basmati adds another flavour layer) or bulgar wheat
* 2 tbsp home-made tomato paste or 1 tbsp tom puree
* Crushed sea salt to taste
* 1 tsp paprika or Turkish pepper paste
* 1 tbsp dried mint

Fry the onion in the olive oil until beginning to brown add the tomato paste and fry gently add the stock lentils, paprika or pepper paste rice or bulgar and salt to the pan. Give it a good stir and cover simmer, stirring occasionally, on very low heat until lentils are tender and soup is creamy. Add the mint, and let soup simmer for 5 minutes more before serving. Serve with hunks of bread fresh from the oven.

Cook’s Tip: If you don’t have home made tomato paste in your store cupboard use shop bought tomato puree but halve the quantity.

Recipe Source This recipe was inspired by Red Lentil and Mint Soup on Binnur’s Turkish Cookbook The original recipe called for lots of butter but I have used only a small amount of olive oil as a healthier version.

This recipe was originally posted on on 17/11/2006.


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