Turkish Red Lentil Soup
Serves: 4
1 1/2 cups red lentils
1/4 cup white rice
1 onion
6 cups water
2 Tablespoons tomato paste
2 garlic cloves
1 teaspoon sea salt
1 lemon, juiced
To drizzle on top for serving:
2 Tablespoons butter or olive oil
1 teaspoon dried mint (fresh can be used)
1 teaspoon red chili flakes (or 1/4 teaspoon ground cayenne)
Method:
1. Ideally, soak the rice and lentils in advance of making from 1 hr. - 24 hrs.
2. Rinse the lentils and rice in a sieve until the water runs clear. Place in a large stockpot.
3. Finely dice the onion and add to the stockpot.
4. Cover the lentils, rice and onion with 6 cups of water over medium heat.
5. Cook the lentils until cooked through, approximately 10-20 minutes.
6. Juice the lemon.
7. Ideally, use a mortar & pestle to grind the raw garlic cloves. If you don't have use the knife to smash and rub into your counting board to break down the garlic.
8. Stir into the lentils: tomato paste, salt, lemon juice and garlic. Immersion blend for best results!
9. In a small saucepan gently melt the butter (or heat the oil) with the dried mint and chili flakes.
10. Drizzle the butter/spice mixture over each bowl of soup.
11. Traditionally served with bread, sprigs of parsley, sliced radishes & lemon wedges.