Turkish Lentil and Tomato Soup

Chef #190012's Note:

Simple, lovely soup Go easy on the paprika and feel free to leave out the cayenne (for kids)

• Total Time: 55 mins
• Prep Time: 10 mins
• Cook Time: 45 mins

Ingredients:

Servings: 6

• 2 big onions
• 1 tablespoon canola oil
• 1 bay leaf
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon paprika
• 1 pinch smoked paprika
• 5 cups water
• 1 cup red lentil
• 400 g crushed tomatoes
• 1 pinch dried rosemary
• 1/2 cup israeli couscous (chunky, or bulgar wheat or brown rice)
• 1 tablespoon chicken stock powder (or vegetable stock powder)
• 1 teaspoon sugar

Directions:

1. Chop and saute onion in oil.
2. Add bay leaf and paprika.
3. Add water, lentils, tomatoes, rosemary.
4. Cook on low for 30 mins until lentils are soft.
5. Remove bay leaf.
6. Puree if desired.
7. Add couscous.
8. Cook for 15 mins until couscous is soft.
9. Add chicken stock and sugar.
10. Optionally add 2 c pureed spinach.
11. Serve with lemon, parsley, and/or yoghurt.