Turkish Lentil and Tomato Soup
- Ready In:
- 55mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 2 big onions
- 59.16 ml canola oil
- 2 bay leaves
- 2.46 ml dried rosemary
- 1.23 ml cayenne pepper
- 0.25 ml smoked paprika (optional)
- 1892.72 ml water
- 473.18 ml red lentils
- 2 (793.78 g) can crushed tomatoes (2 x 400g)
- 29.58 ml chicken stock powder (or vegetable stock powder)
- 9.85 ml sugar
- 236.59 ml israeli couscous (chunky, or bulgar wheat or brown rice)
- 473.18 ml water
- 1 lemon, juice
directions
- Chop and saute onion in oil.
- Add bay leaves and paprika.
- Add water, lentils, tomatoes, rosemary.
- Cook on low for 30 mins until lentils are soft.
- *Remove bay leaves*.
- Add chicken stock and sugar.
- Optionally add 2 c spinach.
- Puree.
- In separate saucepan, cook couscous in 2 cups water.
- Cook for 15 mins until couscous is soft.
- Drain.
- Serve with couscous, lemon juice, parsley, and/or yoghurt.
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RECIPE SUBMITTED BY
I love cooking, but my results are erratic :)