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)

Directions

1. Wash the lentils until the water runs clear, drain well.
2. Chop the onion and garlic. Fry them in a pan, with the ghee or the oil.
3. When the onions are translucent, add the lentils. Saute 5 minutes, stirring.
4. Add the broth. Bring to a boil.
5. Cut the celery into 1 inch pieces. Add the cumin, paprika and tomato paste.
6. Cover and let simmer for 15 minutes.
7. Blend until getting a smooth texture.
8. Poor into bowls, sprinkle with a dried mint leaves and a dash of paprika. Dish out  with a lemon wedges.

Bon appetit!

Eleonora