Spicy Red Lentil Soup

    This is a Turkish recipe for red lentil soup, quite hot and spicy. It's a bit like and Indian dhal and just as comforting.

    4 people made this

    Serves: 6 

    • 1 cup red lentils
    • 3 tablespoons rice
    • 3 tablespoons cooked chickpeas
    • 2 onions, peeled and chopped
    • 1 carrot, peeled and chopped
    • 1 stalk celery, chopped
    • 4 cloves garlic, crushed
    • 2 long red chillies, slit
    • 4 cups (1 litre) beef stock
    • 2 cups (500ml) water
    • 1 (400g) tin tomato puree
    • 1 1/2 teaspoons ground coriander
    • 1 1/2 teaspoons ground cumin
    • 1 teaspoon crushed fenugreek
    • salt and black pepper to taste
    • yoghurt and fresh mint for serving

    Preparation:15min  ›  Cook:45min  ›  Ready in:1hour 

    1. Put the lentils, rice, chickpeas and vegetables in a large pot. Add the stock, water, tomato puree and spices. Cover and bring to the boil, then reduce heat and simmer 45 minutes or until lentils have pulped and thickened the soup.
    2. Remove the chillies, adjust the seasoning, and swirl a little dollop of yoghurt through each bowl when serving. Sprinkle with chopped mint.

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