This is so warming and delicious, perfect for these cold months and a great pick me up! Consider it the Turkish version of a Jewish chicken soup! Enjoy as a starter or on its own with lots of crusty bread.
You will need:
- 500g pack of dried red lentils
- 4 tbsp sunflower oil
- 2 sticks of celery, finely chopped
- 1 large onion, finely chopped
- 1 small coffee cup of rice (about 30 to 50g)
- 1 vegetable stock cube
- Half a tsp of salt
- 1 tbsp of fresh lemon juice
- 1 tsp cumin powder (optional)
- 1 tsp chilli powder (optional)
Preparation:
- Heat the oil in a pan, add the celery and onion and fry on a low heat to soften.
- Pour over 2 litres of boiled water and bring to the boil.
- Add the lentils, lower the heat and allow to simmer for 5 more minutes.
- Now add 1 small coffee cup of rice. Continue to simmer over a medium heat until the lentils and rice begin to soften. Add 1 vegetable stock cube, half a teaspoon of salt and about 1 tbsp of lemon juice.
- Lower the heat and allow the soup to continue cooking.
Optional: Towards the end of cooking when the lentils and rice have softened add 1 tsp of cumin powder and chilli powder. Simmer for 2 or 3 minutes and it’s ready. Serve with a tbsp of thick yoghurt drizzled over the top and some black pepper. Delicious.
