There are many versions of red lentil soup throughout Turkey, one of which is called Bride Soup. They are often flavoured with small pieces of lamb and are usually quite thick and nourishing, reminiscent of Indian ‘dhal’. This one is a meal in itself if served with toasted Turkish pide or flatbread and a dollop of yoghurt swirled through just before serving. A squeeze of lemon juice will enhance the flavour.
For a vegan version, use water instead of stock and omit the yoghurt.
- Prep Time : 25 minutes
- Cook Time : 45-50 minutes
- Yield : 6 -8
- red lentils - 200g (1 cup), washed
- long grain rice - 2 tablespoons, washed
- cooked chickpeas - 3 tablespoons
- onions - 2, peeled and chopped
- carrot - 1, peeled and chopped
- celery - 1 stalk, chopped
- garlic - 4 cloves, crushed
- chilli flakes - 2 - 3 teaspoons, depending on taste
- beef stock - 1 litre
- water - 500ml
- tomato puree - 1 x 400ml tin
- ground cumin - 1 1/2 teaspoons
- ground coriander - 1 1/2 teaspoons
- fenugreek - 1 teaspoon, crushed
- salt and freshly ground black pepper - to taste
- Greek yoghurt - 200ml
- fresh parsley and mint - finely chopped, for garnish
- lemon - 1, juice (optional)
Put the lentils, rice, chickpeas and vegetables into a large pot. Add the stock, water, tomato puree and spices. Cover and bring slowly to the boil. Simmer gently for 40 – 45 minutes or until lentils have pulped up and thickened the soup. Season to taste and cook another five minutes. Ladle into warm soup bowls. Swirl a dollop of yoghurt through soup in each bowl, sprinkle with freshly chopped parsley and mint and serve immediately.
Tip: add a litte more stock or water if the soup is too thick. Diced potatoes and fresh peas can also be added to the ingredients.