Turkish Red Lentil Soup
A single portion of Turkish cooking, ready in 32 minutes. Vegetarian. About 520 kcal and 15 g protein.
Per portion
Calories from protein 11%, carbs 47%, fat 42%. Estimated from the ingredients.
Roughly £0.90 a portion.
Method
- 1
Fry the onion in a splash of oil with a pinch of salt over medium heat for 8 minutes until soft, adding the garlic for the last minute.
- 2
Stir in the tomato purée, cumin, half the paprika and the chilli flakes for 1 minute until the purée darkens, then add the rinsed lentils, 400ml water and ½ tsp salt.
- 3
Simmer for 18–20 minutes until the lentils are soft and breaking down, then blitz or mash until smooth.
- 4
Taste and add salt. Warm the rest of the oil with the rest of the paprika for 30 seconds until it turns red, then drizzle it over the soup and serve with a good squeeze of lemon and the crusty bread.
Cook's notes
- Sizes. Vegetables, fruit and eggs are medium unless the recipe says otherwise. A tin is a standard 400g tin.
- Dairy. Salted or unsalted butter both work; with salted, go easy on any extra salt. Use full-fat soured cream, crème fraîche and yoghurt in anything hot, as low-fat versions split.
- Stock. A cube or pot made up as the packet says. Cubes are salty, so taste before adding more salt.
- Heat. Medium means a gentle sizzle, not spitting. High means the oil shimmers before the food goes in. A simmer is a few lazy bubbles, not a rolling boil. Leave the lid off unless the recipe says to cover.
- Pans. A small saucepan is about 16cm and a frying pan about 24cm. Sauces reduce faster in a wider pan, so go by how it looks rather than the clock.
- Doneness. Chicken and turkey should reach 75°C in the thickest part, pork 65 to 70°C, and beef steak 55°C for medium-rare. Rest steaks and chops for a few minutes before slicing.
- Finishing. Taste before serving. Most dishes want a pinch more salt, and a squeeze of lemon or a splash of vinegar lifts anything rich.
- Leftovers. Cool quickly, cover and keep in the fridge for up to 2 days, then reheat until piping hot. Cooked rice keeps for 1 day and should only be reheated once.
solosupper.co.uk/recipes/turkish-red-lentil-soup/
