Turkish lentil soup is high in protein and antioxidants due to the lentils and turmeric. It is a wallet friendly, healthy and filling option that can both be eaten as a starter or a main dish. If you skip the bread, it’s even healthier and perfect for anyone who wishes to lose some weight. The high protein in the soup keeps you full which makes it easy to have it as an evening meal on its own. The flavour is spiced up by lemon juice and oregano. Absolutely delicious!
- 3 handfuls of red lentils
- 1 onion
- 1 red bell pepper
- 1 carrot
- 1 tomato
- 2-3 tablespoons of tomato paste
- 1 tablespoon of turmeric
- 1 tablespoon of chilli paste (or powder)
- lemon juice
- extra virgin olive oil
METHOD Boil a kettle full of water and meanwhile wash the lentils until the water is completely clear. Chop all the vegetables and start frying the onions and carrots in some extra virgin olive oil for about 3-4 minutes. Add the rest of the veggies and fry for another 2-3 minutes in medium heat. Add the tomato paste, the chilli paste, salt and spices. Fry for about 1 minute. Add the lentils and stir everything together. Add about 1 litre of the hot water and keep adding if it gets too thick, making sure the water is always hot. Put the lid on and when it boils lower the temperature and simmer on low heat. Stir the soup every 5 minutes. The soup should be ready when the lentils softened (25-35 minutes), but make sure to check it. Serve with a splash of lemon juice, a pinch of oregano and preferably a slice of bread.