Turkish Lentil and Tomato Soup

Name: Turkish Lentil and Tomato Soup
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6 servings
Cuisine: Istanbul & Anatolian Heart
Ingredients: 2 big onions; 1 tbsp canola oil; 1 bay leaf; 0.25 tsp cayenne pepper; 0.25 tsp paprika; 1 pinch smoked paprika; 5 cup water; 1 cup red lentil; 400 g crushed tomatoes; 1 pinch dried rosemary; 0.5 cup israeli couscous; 1 tbsp chicken stock powder; 1 tsp sugar

Lentils, tomatoes and israeli couscous come together in this soup, fragrant with cayenne and paprika and cooked in a pan. Serve with couscous, lemon juice, parsley, or yoghurt.

55 min · Serves 6 · Medium

Method

Start cooking mode

Time: Prep 10 min · Cook 45 min · 55 min total
Difficulty: medium

1
Chop and saute onion in oil. Add bay leaves and paprika. Add water, lentils, tomatoes, rosemary.
2
Cook on low for 30 mins until lentils are soft. *Remove bay leaves*. Add chicken stock and sugar.
30 min
3
Optionally add 2 c spinach. Puree. In separate saucepan, cook couscous in 2 cups water. Cook for 15 mins until couscous is soft.
15 min
4
Drain. Serve with couscous, lemon juice, parsley, and/or yoghurt.