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Turkish Red Lentil Soup

by Belinda (follow)
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This soup is wonderful on cold nights when you're looking for something spicy, tangy and deliciously warming to eat. This soup is like a tomato soup with a hint of chilli and lemon. It's delicious served with a crusty fresh loaf of bread. I served mine with my easy bread recipe.

Preparation Time: 10 minutes
Cooking Time: 60 minutes
Serves: 8

1 tbs olive oil
2 onions, diced
3 - 4 carrots, diced
2-4 cloves garlic, minced
2 tsp ground paprika
1/2 tsp chilli powder
1/2 cup tomato paste
2 cups red lentils, washed
2 litres of water (or chicken stock if not being vegetarian)
2 lemons, juiced and strained
salt, to taste

Heat the oil in a very large saucepan and cook onions and carrot until the onions are soft.

Add the garlic, paprika, chilli powder, tomato paste, lentils and water (or stock). Stir to combine and bring to the boil.

Reduce to a simmer and simmer until the lentils are soft and the soup has become thicker.
Blend the soup and season with lemon juice and salt to taste. If the soup has become too thick, add a little extra water.
Serve hot with fresh bread.

This soup is great reheated the next day or can be frozen for later use.

#Middle Eastern
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