25gTurkish hot red pepper paste (acı biber salçası), (optional)
1tsp groundcumin
175gred lentils
1 ⅕lstock (broth), vegetable or chicken
500gmixed vegetables, cut into small cubes (see note below)
2Tbsplemon juice
25gflat-leaf parsley, roughly chopped (optional)
salt and pepper
How I make it
Fry the onion in the olive oil over medium heat until softened but not browned, 8-10 minutes. Stir regularly.
Add the tomato paste, chili paste (if using) and cumin and fry for another minute, stirring constantly.
Add the lentils and vegetables (except any vegetables that need only a few minutes' cooking, such as broccoli or spinach). Continue frying and stirring until the lentils and vegetables are well covered by the oil and pastes, a minute or so.
Add some of the stock and mix until there are no lumps. Add the rest of the stock along with some seasoning (unless your stock already is seasoned). Use 1 litre of stock for a thick, almost stew-like consistency (see pics) – more for a more traditional-looking soup. Bring to the boil, cover and turn the heat to low. Leave to simmer until the lentils have softened, 15-20 minutes. Add any remaining vegetables at such a time that they finish cooking at the same time as the lentils. I prefer my vegetables soft for this soup – do as you please.
When the lentils and vegetables are done, take off the heat. Add lemon juice and parsley and taste again for seasoning. Leave to stand, lid on, for a few minutes before serving.
Tips & notes
Mixed vegetables: I used 1 large carrot, 1 large potato, 1 red pepper and a good handful of cauliflower florets in the soup pictured. Other suitable vegetables include courgette, tomato, broccoli or spinach. Feel free to use what's lingering in your fridgeTo make a quick vegetable stock for this recipe: Add 1.5 litres of water, a quartered onion, a carrot sliced into four parts, a few herb stalks (leaves removed) (if you have), a few cubes of celeriac, 1 bay leaf, a few whole black peppers and a few whole allspice (if you have). Add or substitute any other aromatic vegetables you have lying around, such as leek or turnip. Bring to the boil, cover and leave to simmer for as long as you can – at least 15 minutes but half an hour or more if you can. Strain the stock before using.
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