Serve this wonderfully warming soup by Dani Vann, is the perfect precursor to your Middle Eastern-themed dinner party.
To Prep 0:20
To Cook 0:30
You will need a blender, stick blender or food processor for this recipe.
1 tablespoon olive oil
2 onions, finely diced
4 cloves garlic, finely chopped
2 teaspoons ground paprika
1/2 teaspoon ground chilli
2 cups carrot, grated
1/2 cup tomato paste
2 cups red lentils, washed
2 litre of water or 1 litre salt-reduced chicken or vegetable stock
2 lemons, juice squeezed and strained
Salt flakes, to season
Mint leaves, to garnish
Turkish bread, toasted, to serve (optional)
Place olive oil in large saucepan over medium heat, when hot add onions and saute until translucent, add garlic and cook for a further 2 minutes.
Add paprika, chilli, carrots and tomato paste and cook, stirring, for a further 3 minutes. Add lentils and cook, stirring, for a further 2 minutes. Season with salt.
Add 2 litres of water or chicken stock and 1 litre of water, bring to boil, and then simmer until lentils are cooked through and soup becomes thicker. To finish the soup, add lemon juice and season with salt, stir through.
Place soup in blender or food processor and blend until smooth. Add extra water if soup becomes too thick. Serve warm with mint leaves and toasted Turkish bread
Coles – September 2014
Recipe by Dani Venn