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Spicy Red
Lentil Soup
From Classis Turkish Cooking by
Ghillie Basan
Lentil soup is one of the things I
loved most about Turkey. They eat it for breakfast with nice fresh
bread. This recipe is a close facsimile to what we ate there.
And Jane loves it so much. It's one of the foods she'll eat with
no fuss and ask for more.
INGREDIENTS
| Onions, roughly chopped |
|
2 |
|
| Carrot, diced |
|
1 |
|
| Butter |
|
1 Tbsp |
|
|
Garlic,
crushed |
|
3-4 cloves |
|
| Beef or lamb |
|
1/2 pound |
|
| Cumin |
|
1 tsp |
|
| Coriander |
|
1 tsp |
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| Tomato puree |
|
2 tsp |
|
| Sugar |
|
1 tsp |
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| Lentils |
|
450 grams |
|
| Beef stock |
|
2 pints |
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| Dried chillies |
|
2 |
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| Salt and pepper |
|
to taste |
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METHOD
-
Brown the onions and carrot in
the butter.
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Stir in the spices, garlic, and
meat and cook for 1-2 minutes.
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Stir in the tomato puree, sugar
and lentils and pour in the stock,
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Stir well and bring the liquid to
a boil.
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Pop in the chillies, cover the
pan and simmer gently for about 30-40 minutes, stirring from time to
time, until the lentils have pulped up and thickened the soup.
-
Remove the chillies, and season
to taste.
NOTES
-
I usually use dried red peppers
instead of chillies.
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I put in a whole small can of
tomato paste because I like the flavor and color it gives the soup.
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I usually need to add more water
as the lentils thicken the soup. Just keep adding water as the
soup thickens until it's the consistency you want.
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