With this week’s news focusing on the link between junk food (ultra processed food) and cancer, diabetes, heart disease and … death, we thought the best thing we could do was provide a recipe that’s almost as simple and convenient as a ready meal but brimming with nutrients, fibre and anti-oxidant-rich spices.
I was introduced to Turkish Red Lentil Soup by a wonderful Turkish au pair, Natalin, who I was lucky enough to have in my life for a year when my children were small. I’ve made this soup regularly since then. It’s hugely forgiving: add carrots, sweet potatoes, dried mint, whatever needs eating from the back of the fridge or larder. It only takes five minutes to prepare – less time than it takes to pop to the shops for a ready meal. It needs a 40-minute simmer, but then you’ve a week’s worth of soup in the fridge. What’s not to like?
TURKISH RED LENTIL SOUP
3 red onions, roughly chopped
3 sticks celery, roughly chopped
3 cloves garlic
250 g red lentils
3 tsp Baharat spice blend
3 tsp sea salt
1 litre veg stock
1 can tomatoes
Quickly fry the onions and celery in a splash of olive oil until just soft. Add the garlic, peeled but not chopped, the lentils, stock, sea salt and tomatoes. Cook for 30-40 minutes until the soup is thick, adding a little water if it’s too thick.
Blend ‘til smooth and serve with lemon wedges (it glows in the mouth with a good squirt of lemon juice). Add a sprinkling of chopped mint or coriander if you have it to hand. A dollop of yogurt or a fistful of crumbled feta would work well too.
Annabel
I love lentil soups! Must give this one a try.
Hope you enjoyed it! Thanks for the comment…
Since discovering my medical enmity with salt I had to sadly give up eating my favourite take away daal. So now I make my own salt free version! Red Lentils look like shrapnel in a packet but become creamy delicious in very little time when simmered on the stove. As with this soup daal is full of lovely spices and it eats well as a nice filling accompaniment to lots of dinner items.
Indeed, we love a good dahl. Anna Jones does a particularly delicious one (in her first book). You’ve reminded me to fish it out again!
1 can is two cups of chopped fresh tomato – which is how I will try your recipe.
I hope it worked… Fresh is always better, if a little less convenient at times!
Thanks Annabel for this delicious soup. Made it just now as a healthy lunch for reluctant teenagers in midst of half term revising. I didn’t have the Barat spice mentioned to hand but had all of the individual ones (which make up the mix) in the larder so used them instead. Also out of celery so used a wilting fennel bulb – lovely ! Keep them coming.
We’ve been living on it during half term too! Well done for making your own spice blend!
Delicious and so easy to make. Thank you.
Thank so much, Caroline. Glad you enjoyed it!
So glad you like it – it’s become such a favourite in our house x
I make this soup all the time. Its delicious and quick. Would you be able to tell me approximately how many calories it contains? Thanks.
Glad you like it! So do I….but I have no idea of the calories. Low, I imagine.
Absolutely fantastic recipe, I had some baked red/yellow peppers, red onions and cauliflower leftovers which I added finely chopped to your recipe and the end result was very tasty and exceedingly beneficial to your body. I have diabetes type 2 and had to totally re-invent the way I approach food. Baharat is a gr8 spice and aids in controlling your blood pressure, as do the spices Sumac and Fenugreek and if your on medication for type 2 diabetes please tell your doctor as it matters. I’ve replaced my tea and coffee now with Almond and Coconut Milk, I make Rosehip tea and sometimes mix it with Lemon Balm, Rose leaves, teaspoon A. C. Vinegar as you can make in large batches and refrigerate.
Thirst quenching and delicious.
So glad you enjoyed – and improved – the soup recipe. We love it when people do this! That tea blend sounds delicious. Thanks for the comment!