Turkish carrot, tomato and lentil soup
Serves 6
A delicately spiced, richly colored
Turkish soup made from a pureed blend of carrots, tomatoes and
lentils. Served with a dollop of yogurt.
2 tablespoons extra virgin olive
oil
1 red onion — diced
2 carrots — diced
2 garlic cloves — chopped
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon ground ginger
2 tablespoons tomato paste
1 cup red lentils
28 oz (800g) canned chopped tomatoes
6 cups vegetable or chicken stock
1½ teaspoons salt
½ teaspoon ground black pepper
Greek yogurt, to serve
HEAT the oil in a large saucepan over a
medium heat. ADD the onion and carrots and cook for 5 minutes,
stirring occasionally. ADD the garlic, cumin, coriander and ginger
and cook, stirring, for a minute. ADD the tomato paste, lentils,
tomatoes, stock, salt and pepper and bring to the boil. COVER the
pot, reduce the heat to medium, and simmer for 20 minutes. TRANSFER
the mixture to a blender in batches and process until smooth. SERVE
in individual bowls topped with a dollop of yogurt.
© MediterrAsian.com