Ingredients
- 1 chopped onion
- 1 diced carrot
- 1 diced potato
- 1 cup red lentils
- 1 tablespoon biber salca (capsicum paste)
- 1 chicken stock cube
- Salt + Pepper
- 1/2 teaspoon dry mint
- 1/2 teaspoon paprika
- 1 tablespoon butter
Method
- Sautee onions in olive oil for a few minutes, add potatos & carrots, cook for a further few minutes.
- Add capsicum paste along with the stock cube & mix.
- Add your lentils along with approx 5 cups water. Bring to the boil, reduce heat & simmer for approx 45min or until everything is soft. You may need to top up with water. Blend using a stick blender.
- In a seperate pan melt butted with mint & paprika, let it sizzle & add it to the soup or in individual bowls.
- Squeeze lemon, taste & serve with toasted Turkish bread.
