Madhur Jaffrey’s Turkish Red Lentil Soup (Serves 4)
Ingredients
180g red lentils
1 litre vegetable stock
2 tbsp. chopped onion
115g diced potato
1 tsp. salt
1 tsp. paprika
Ground black pepper
Method
From: Madhur Jaffrey’s World Vegetarian
Ingredients
180g red lentils
1 litre vegetable stock
2 tbsp. chopped onion
115g diced potato
1 tsp. salt
1 tsp. paprika
Ground black pepper
Method
- Put the lentils, stock, onion, potato and paprika in a pan over a medium heat. Bring to the boil.
- Cover the pan, leaving the lid slightly ajar. Turn the heat to low and cook gently for 45 minutes or until the lentils are soft.
- Add the salt and pepper.
- If you like chunky soup, serve straight into bowls. Or for a smooth soup, transfer into a blender and puree, then serve.
From: Madhur Jaffrey’s World Vegetarian
