Luscious Lentils in a Soup

On winter days like this when you have taken a long walk it is almost mandatory to eat delicious hot soup. That’s what we did today. Except in a reverse order. And we eat the delicious hot soup even without the long walk. It is so easy to make: you need only a handful of ingredients. And it’s also very filling and high in protein. It’s a lentil soup and once again the recipe is of Turkish origin.

The soup just refuses to look good in pictures but lets focus on the recipe:

Lentil soup

  • 1,5 l water
  • 1 dl rice
  • 170g red lentils (ready-to-use)
  • 1 beef stock cube
  • 2 tbsp butter
  • 0,75 dl plain flour
  • 1 tbsp tomato purée
  • 2 dl water
  • salt, pepper, chilli, mint

Rince the rice in cold water (or let it soak for 30 minutes and then rinse). Bring 1,5 l of water to a boil in a large pan and add the rice and beef stock cube. Cook for 5 minutes. Rinse the lentils and cook for another 5 minutes.

Melt the butter and stir in flour, approximately 0,75 dl, in another smaller pan over a low heat. Add the tomato purée, salt, pepper, chilli (powder) and 2 dl water. Mix well. Mint goes well with this soup so if you like it, add it as well. Pour the tomato mixture into the lentil soup and mix well. Cook for 5 minutes over a low heat. Done!

The soup might seem a bit modest and simple but you’ll be surprised how good it is. Often the simplest foods are the best ones. The recipe yields three to four helpings. If you refrigerate the soup, it’s best to add some water and seasoning to it when heating it again; it gets very thick in the fridge.