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June 5, 2018 | by  | in Food |
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Turkish Red Lentil Soup

Serves: 4
This is my go-to recipe for every occasion. Cold winter nights? A friend’s over for dinner? Need to feed 20-odd people on camp? Turkish Red Lentil Soup has got you covered.
Ingredients
1-2 onions, chopped
2 T oil
2 carrots, chopped
2 potatoes, chopped
1 capsicum, chopped
1⁄2 T cumin seeds
1⁄2 T tumeric
1 cup dried red lentils
1 can tomatoes/3 fresh tomatoes, chopped/3 T tomato paste
1 bay leaf
3 cloves garlic, finely chopped
1 T smoked paprika

To serve
Lemon wedges and Turkish bread
Directions
Brown the onion in extra virgin olive oil (if you’re fancy) or a neutral-tasting oil (like rice bran) in a pan on a medium heat, stirring every now and then. Lower the heat, add carrots, potato, and capsicum, and fry until soft. Add cumin seeds and turmeric and fry a little longer, before adding the red lentils. Fry gently for a minute or so. Transfer to a pot, cover with hot water and add the tomato, you can use canned, fresh, or paste depending on what you’ve got in the cupboard.
Add a bay leaf and bring it to the boil. Turn the heat down to medium or medium-low. Stir the pot every now and then to make sure it doesn’t stick. Once it looks like the lentils are turning to mush, add in garlic and smoked paprika. Stir for a couple of minutes and turn off the element. Add salt and pepper to taste and serve with lemon wedges and Turkish bread, or any bread, really.

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