Lentil soup

Lemony lentil soup is one of my must order dishes at a Turkish or Anatolian restaurant. The creamy lentils with a hint of spices and herbs and a generous kick of lemon juice are a wonderful way to start the meal. Sometimes this soup can be a satisfying meal in itself, served with some pita bread.

This is my version of lentil soup, inspired by many visits to a handful of restaurants, but using ingredients I had in the store cupboard.

It’s my dinner equivalent of camomile tea – calming, refreshing and nourishing. A perfect antidote to a particularly busy and chaotic workday.

Ingredients:

3 fistfuls of red lentils (masoor dal) – I use a handful per person

1 medium carrot, roughly chopped

1 large onion, chopped

1 medium potato, chopped

1 red pepper, diced

2 stalks of celery, chopped

1 tomato, chopped

1 tablespoon of garlic

2 tablespoons of olive oil

1 teaspoon smoked paprika

1/2 teaspoon cumin-coriander powder

1 teaspoon tomato paste

1 bouillon cube

salt to taste

750 mls water (approx.)

1 sprig mint leaves (optional)

a few slices of lemon

2 tablespoon chopped coriander (optional)

Lentil soup

Method:

1. In a pressure cooker, heat the oil. Add the chopped onion and garlic and saute until the onion is pink.
2. Next add the chopped carrots, pepper, potato, celery, tomato and saute for about 5 minutes.
3. Add the paprika and cumin-coriander powder. Mix well.
4. Add the lentils and 750 mils of water and turn up the heat.
5. Now add the bouillon cube and the mint leaves, if using them.
6. Pressure cooker for 2 whistles. Turn off the heat.
7. Once the cooker cools, open the lid, add the salt and tomato paste while the soup is still hot. Simmer on medium heat for 3-4 minutes and until the soup is as thick as you like it.
8. Ladle into bowls. Add a squeeze of lemon and some more cumin-coriander powder, if required.
9. Garnish with chopped coriander and a couple of slices of lemon.
10. Serve hot.