Red Lentil Soup

In Istanbul and Izmir on the Aegean Sea lentil soups, which are light and subtly spiced, are served as an appetizer or snack. In Anatolia, Lentil and bean soups flavoured with tomato and spices are usually served as a meal on their own.

Ingredients:

45ml olive oil

1 large onion, finely chopped

10ml chopped garlic

1 fresh red birds eye chilli, seeded and finely chopped

5-10ml cumin seeds

5-10ml coriander seeds

1 carrot, finely chopped or grated

5ml ground fenugreek

5ml sugar

15ml tomato paste

250ml split red lentils

1.75L vegetable or chicken stock

Sea salt and freshly ground black pepper

To Serve:

1 small red onion, finely chopped

1 large bunch of fresh flat leaf parsley, finely chopped

4-6 lemon wedges

Method:

Heat the oil in a heavy frying pan. Add the onion, garlic, chilli, cumin and coriander and stir. When the onion begins to colour, toss in the carrot and cook for a further 2-3 minutes. Now add the fenugreek, sugar and tomato paste and stir in the lentils.

Pour in the stock, stir well and bring to the boil. Lower the heat, partially cover the pan and simmer for 30-40 minutes, until the lentils have broken up. If the soup is too thick, thin it down with a little water. Season the soup with salt and pepper to taste.

If you prefer a smooth texture, blend it with a stick blender and reheat if necessary. Serve the soup straight from the pan. Ladle the soup into individual serving bowls and sprinkle each bowl liberally with the chopped onion and parsley. Serve with a wedge of lemon on the side to squeeze over the soup.

Serves 4-6