Recipes Archive

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Always ready berry-and-coconut muffins

30 minutes

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Brown mushroom-and-halloumi burger

10 minutes

Boards and

Whole baked cauliflower with cheese sauce

1 hour

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Danilo Acquisto’s gorgonzola Napoletana gnocchi

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Turkish red lentil soup

40 minutes

Turkish red lentil soup

Serves 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 40 minutes

Ingredients

250 g dried red lentils
2 T olive oil
1 onion, finely chopped
2 carrots, finely chopped
2 cloves garlic, crushed
2 T tomato paste
1 t ground paprika
Red pepper flakes, a pinch
8 cups vegetable stock
1 lemon, juiced
Sea salt and freshly ground black pepper, to taste
Sorrel, to garnish
Mint, torn, to garnish

Method

Rinse the lentils and drain well. Gently heat the oil in a pan. Add the onion and carrots and cook until softened but still pale, adding more olive oil if necessary. Stir in the garlic.

Add the tomato paste, paprika and red pepper flakes. Stir in the lentils, then pour in the stock. Bring to a simmer, then cook gently, half-covered, for 30 minutes, or until the lentils are very tender.

Blend until smooth. Add the lemon juice and season to taste, adding more lemon juice if necessary. Garnish with sorrel and mint before serving.

Cook's note: This soup is smooth and lemony with a bit of a bite thanks to the paprika and red pepper. It's comforting and filling – one of my favourite winter warmers.

Browse more soup recipes here.

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Turkish red lentil soup

Turkish red lentil soup

Ingredients

Method