This is a traditional Turkish soup that is delicious, easy and quick to make and freezes beautifully!
30ml + 30ml olive oil
1 onion, chopped
2 + 1 cloves of garlic, minced
60ml tomato paste
3 carrots, peeled and chopped
1 potato, peeled and chopped
1,5litres of vegetable stock
5ml + 5ml smoked paprika
250ml lentils, rinsed
5ml ground cumin
2,5ml ground coriander
1 lemon, cut into wedges
Place a large saucepan over medium-high heat and pour in 30ml of the olive oil.
Add the onion and fry until translucent.
Add the 2 cloves of garlic (minced) and tomato paste and stir-fry for one minute.
Now add the carrots and potato and pour in the stock.
Add 5ml smoked paprika, about half a teaspoon of salt and the lentils.
Bring the soup to a boil, turn down the heat to a gentle simmer and cook for 25 minutes.
Take the soup from the heat and blitz with an immersion blender, until smooth.
Pour the remaining 30ml oil, 1 clove of garlic (minced), 5ml smoked paprika, cumin and coriander to a pan and stir-fry over medium heat for 2 minutes.
Taste the soup and season with salt and black pepper.
Spoon the soup into bowls and drizzle over the flavoured oil.
Serve with a lemon wedge.
My Whisk and I 