As temperatures have plummeted in London this week I’ve been craving soup, and one of my all time favourite soups, especially in the winter, is Turkish red lentil soup. This is such an effortless meal and is perfect if you work full-time like I do because you can make so much of it with minimal work. I usually use just normal onions for this but I happened to have only shallots in the house today so I used those instead, luckily the result was delicious!
- 1 cup red lentils
- 1 small carrot/ half a large carrot
- 1 medium-large potato
- 4-5 shallots
- olive oil
- salt and pepper to taste
- For the hot sauce (optional):
- Hot red pepper puree (you can often find this in Turkish food shops but alternatively substitute with tomato puree and add some crushed chillies for heat)
- Olive oil
- Peel and chop the shallots, potato and carrot. They don’t need to be diced or chopped particularly neatly as everything will eventually be blended.
- Start cooking the Shallots on a medium heat with a little bit of olive oil, when they start to go see-through add in the chopped potato, carrot and lentils (make sure you thoroughly rinse the lentils with cold water before), and continue to cook for a bit longer making sure to mix them and coat them in the oil.
- Add in a generous amount of hot water on top and increase the heat to bring it to a boil, after a while cover the lid and bring down the heat, leaving it until the vegetables are cooked, in particular check the potato and carrot.
- Once all the vegetables are cooked bring the pan off the heat and blend with a hand blender while still in the sauce pan. When everything is blended if you find that your soup is too tick for your liking add in a bit more hot water and put it back on a low heat until it reaches your preferred consistency.
- I recommend serving this with a few drops of lemon juice and a hot sauce but this is optional. If you want to prepare the hot sauce: Mix in a generous dollop or 2 of hot red pepper puree with water and a little bit of olive oil and cook for a few minutes over a low heat in a small saucepan. If you don’t have hot red pepper puree then simply use tomato puree and some chilli flakes to achieve heat). Once the sauce is done simply drip a bit onto the soup before serving.