Turkish Red Lentil Soup

Serve this wonderfully warming soup by Dani Vann, is the perfect precursor to your Middle Eastern-themed dinner party.

The ingredient of Turkish Red Lentil Soup

• 1 tbsp olive oil
• 2 onions finely diced
• 4 cloves garlic finely chopped
• 2 tsp ground paprika
• 1 2 tsp ground chilli
• 2 cups carrot grated
• 1 2 cup tomato paste
• 2 cups red lentils washed
• 2 litre of water or 1 litre massel chicken style liquid stock or vegetable liquid stock
• 2 lemons juiced
• salt flakes to season
• mint leaves to garnish
• turkish bread toasted to serve optional

The Instruction of turkish red lentil soup

• place olive oil in large saucepan over medium heat when hot add onions and saute until translucent add garlic and cook for a further 2 minutes
• add paprika chilli carrots and tomato paste and cook stirring for a further 3 minutes add lentils and cook stirring for a further 2 minutes season with salt
• add 2 litres of water or chicken stock and 1 litre of water bring to boil and then simmer until lentils are cooked through and soup becomes thicker to finish the soup add lemon juice and season with salt stir through
• place soup in blender or food processor and blend until smooth add extra water if soup becomes too thick serve warm with mint leaves and toasted turkish bread

Nutritions of Turkish Red Lentil Soup

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

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