Here is another recipe I brought back from a trip: a smooth, creamy red lentils soup. I used to enjoy it as a starter when I travelled around Turkey, but I prepare it often as a main course at home.
Red lentils do not require soaking nor long cooking time, so this recipe is perfect for people in a rush.Eat ths soup with a squeeze of lemon juice and a hint of dried mint and paprika.
Serves 2 (main course) or 4 (starter)
- 200g red lentils
- 1 onion
- 1 celery branch
- 2 cloves garlic
- 1 l broth
- 25 g ghee or 1,5 tbps oil
- 2 tablespoons tomato paste
- 2 tsp sweet paprika
- 1 tsp cumin
- 1 lemon
- dried mint (optional)
- Wash the lentils until the water runs clear, drain well.
- Chop the onion and garlic. Fry them in a pan, with the ghee or the oil.
- When the onions are translucent, add the lentils. Saute 5 minutes, stirring.
- Add the broth. Bring to a boil.
- Cut the celery into 1 inch pieces. Add the cumin, paprika and tomato paste.
- Cover and let simmer for 15 minutes.
- Blend until getting a smooth texture.
- Poor into bowls, sprinkle with a dried mint leaves and a dash of paprika. Dish out with a lemon wedges.