It is officially cold here – hovering right around 0℃ – and windy. Today is clear, something that is beautiful, but once that cloud cover leaves the temps plummet. So it’s the perfect time to make one of my favorite soups.
Spiced Turkish Lentil Soup
by Rebecca Manor
- 1-2 tablespoons extra virgin olive oil
- 1 yellow onion, finely chopped
- 3 shallots, finely chopped
- 3 chilies, finely sliced
- 3 garlic cloves, finely minced
- 1 carrot, chopped
- 2 tsp cumin seeds
- 2 tsp coriander seeds
- 1 tsp fennel seeds
- 1 tsp fenugreek (if you can’t find this at your grocery store, substitute 1 tablespoon maple syrup)
- 1-2 tablespoons tomato paste or puree
- 2 cups red lentils
- 8 cups hot chicken or vegetable stock
- 1 lemon
In a large stockpot heat the olive oil until shimmery. Add the onion, shallots, garlic, and chillies along with the cumin seeds, coriander seeds, and fennel seeds. Saute until the onions and shallots are soft.
Once the onions have softened add the carrots and saute for a couple of minutes.
Next add the tomato paste and fenugreek.
Stir through so that the tomato paste is evenly distributed.
Next, pour in the lentils. Stir through and saute for a minute or two.
Finally add the stock, one cup at a time, stirring to allow the liquid to break up the tomato paste and herb mixture. Simmer for about 20-30 minutes until the lentils are soft. At this point you could blend the soup to make it smooth but I prefer it chunky. Squeeze in the lemon juice and stir to mix. Serve in bowls and garnish with some chopped parsley. Perfect with a nice thick slice of seeded whole grain bread.
© 2010 Rebecca Manor