It’s been a challenging week. My dad spent his 88th birthday in hospital after a heart attack. It’s his first as far as we know. He didn’t have the usual chest pains, just a pain in the shoulders, which at first he thought was due to sleeping funny. He has diabetes II, which means you are more likely to have what is termed a ‘silent’ heart attack. Even though his diabetes is well controlled, due to my mum’s ever watchful eye, your nerves are damaged. He’s waiting for a stent.
But soup solves everything doesn’t it? Or at least it soothes.
I’m trying to eat more protein and more soups. When I go to a Turkish restaurant I always order this. It’s healthy and delicious. Above it isn’t blended, but you can blend it for a smoother smooth.
I’m posting this just before I head down to the hospital with a broccoli and stilton soup.
Turkish red lentil lemon soup
Ingredients
- 3 tbsp olive oil
- 1 brown onion, chopped
- 5 cloves garlic, minced
- 1 tbsp tomato paste
- 1 tbsp pul bibel, Turkish red pepper flakes
- 150 g red lentils
- 1 litre veg stock
- 250 ml plain yoghurt
- handful parsley, chopped
- 1 lemon, in segments
Instructions
- Heat up the olive oil in a wide deep saucepan
- Fry the onions till soft, then add the garlic
- Add the tomato paste and pul bibel, stir for a few minutes
- Add the lentils, fry them then add the stock
- Taste for salt, cook for 30/40 minutes.
- Remove a ladle and blend the rest. Put back the ladle of whole lentils
- Serve with the parsley, a scoop of plain yoghurt and lemon juice.
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