Spiced Lentil Soup

A Michelin-starred chef’s recipe for a simple soup with big flavour

Ahmet Dede shares a dish he grew up eating – spiced lentil soup is a staple in Turkey

Ingredients

• 1 onion
• 1 clove garlic
• 1 tbsp tomato purée
• 200g red lentils (black or green lentils also work)
• 1.2 ltr water (or chicken, beef, vegetable stock) - maybe less
• Natural yoghurt
• Squeeze of lemon juice
• 1 tsp chilli powder or flakes
• 1 tsp paprika
• 1 tsp dried mint (or fresh mint or coriander, chopped, if available), plus extra for serving
• 1 tsp black pepper
• 1 tsp salt

Method


1. Thinly slice the onion and garlic.

2. Add oil to a deep saucepan and sweat the onions and garlic for a few minutes until translucent.

3. Add the tomato purée and keep cooking on low heat till it caramelises, this will take a couple of minutes.

4. Add the lentils and the spices, stir and continue cooking on low heat for another minute.

5. Add the water or stock. Cover with a lid and simmer for 30-35 minutes, until the lentils are soft.

6. When the lentils are cooked, use a hand blender or a regular blender to blend to a smooth texture. Check the seasoning and add more salt or spices, to your taste.

7. To serve: Add a pinch of salt to the natural yoghurt. I like adding mint, either fresh or dried. Pour the soup into a bowl and drizzle with yoghurt and a squeeze of lemon juice. Serve with a slice of toast.