June 9, 2008

Easy Red Lentil Soup - Chunky Style (Kolay Kirmizi Mercimek Corbasi)

There are so many ways to make lentil soup.... I make this when I feel like having a chunky style soup. Enjoy with lots of lemon :)

  • 1 cup red lentils, picked and washed
  • 1 cup chicken stock (optional)
  • 7 cups water
  • 1 onion, diced
  • 3-4 tablespoons tomato paste
  • salt
  • vegetable oil
1. Pick through the lentils to ensure there are no stones, and wash a few times in water until the water runs clear.
2. Then place the lentils in water and leave it to boil. As the lentils boil, you will notice foam build up at the top of the pan, keep scooping this foam off with a big spoon until the lentils boil. Once boiled, turn off the heat and let the lentils sink to the bottom of the pan. The reason for this is its easier to drain some of the water without losing the lentils. So drain some of the water off the top and refill with hot water and let the lentils boil.
3. In a separate pan, heat up some vegetable oil and fry up the onions, add some hot water to the tomato paste so its runny then add this into the onion mixture.
4. Add the onion mixture to the lentils and mix. Add your salt.
5. Blend the soup if you wish.
6. When serving squeeze some lemon juice and enjoy with crusty bread.

June 3, 2008


I got this recipe from the Exclusively Food website. They suggest making this dip one day earlier so the flavours develop. I modified this recipe according to my taste buds - I like my hummus quite garlicky and lemony.


400g canned chickpeas, drained
salt to taste
3 medium cloves garlic, peel and mince
Juice of one lemon (you may need more depending on how juicy the lemon is)
2 tablespoons oil
2 tablespoons tahini
2.5 tablespoons water


Blend all ingredients together in a food processor until well combined. Easy!! You will need to taste it and see if you need to add any more garlic or lemon juice depending on how you like it.
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