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Turkish red lentil lemon soup

Course: Soup, Starters
Cuisine: Turkish

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.