While in Istanbul, I’ve often enjoyed this lentil soup made simmering red lentils and aromatic vegetables. Some bay leaves and oregano round out the flavours and all one needs is a hand blender to blitz this easy to make delicious soup.
I recently made this soup at my Constantinople (Istanbul) themed dinner and it was a big hit. I added a simple garnish of crispy fried onions and I likely would have had two bowls were it not for the huge main course that followed.
Puree of Red Lentil Soup With Crispy Onions
2 cups of red lentils, rinsed
1/2 cup of extra virgin olive oil
2 medium onions, roughly chopped
1 large carrot, peeled, halved and roughly chopped
1 red pepper, seeded and chopped
3 bay leaves
3/4 cup of pommodoro sauce (passata)
1 level Tbsp. smoked paprika
8 cups of water
6 cloves of garlic, smashed
2 tsp. dried oregano
salt to taste
- Into a large pot, add your lentils, olive oil, onions, carrot, pepper, tomatoes, paprika, bay leaves, garlic and water. Cover and bring to a boil over high heat. When aboil, lower the medium and simmer for 45 minutes (the lentils and vegetables should be soft).
- Take off the heat, add your oregano and adjust seasoning with salt and pepper. Remove the bay leaves and purée with a hand blender.
- Divide into bowls and top with crispy fried onions and serve with good crusty bread,
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