Turkish Lentil Soup

Turkish Lentil Soup
Serves 2  

Ingredients

  • 1 tbsp coconut oil

  • 2 Garlic cloves (crushed)

  • 1 Onion (roughly chopped)

  • ¼ cup tomatoes, diced

  • 2 tbsp tomato paste

  • 120g Red split lentils (rinsed)

  • 120g brown rice (rinsed)

  • 2 pints Marigold bouillon

  • Black pepper (freshly ground)

  • 1 tsp paprika

  • ½ tsp cayenne pepper

  • 1-2 sprigs of mint, chopped

  • 1/2 lemon, to squeeze

 
 Method
 

  1. Heat the oil in a large saucepan and sauté the garlic with the onion for a few minutes

  2. Add the tomato to the onion and cook for further 10 minutes.

  3. Add the stock, lentils, rice, tomato paste and spices to the mix, stir and bring to a boil.

  4. Cover and simmer for 15 minutes to allow the lentils and rice to soften (longer if lentils were whole instead of split) and taste.

  5. Blend, using a hand-held blender or food processor (blending optional)

  6. Season with black pepper

  7. Garnish with lemon and mint and enjoy!

IMG_3577.JPG