Ezo Gelin Soup
Turkish lentil soup.
Course:
main, starter
Cuisine:
Turkish
Keyword:
lentils,, soup
Gather
- Splash of oil
- 1 large onion diced
- 2 cloves garlic chopped
- 400 g split red lentils
- 200 g quinoa rinsed and drained ( I used tri-colour but any is fine)
- 1 litre cold water
- 70 g tomato puree
- 1.5 litres boiling water
- 1 teaspoon black pepper powder
- 1 tablespoon mint (plus extra for decoration)
- 1 tablespoon (or to taste) salt (I used pink Himalayan)
Prepare
-
Heat the oil in a large saucepan and fry the onion until translucent, add the garlic and cook for a further minute.
-
Stir in the lentils and quinoa and mix well.
-
Add the cold water, cover the pan and leave on a medium heat for 15 minutes.
-
Put the tomato puree into the boiling water and mix until you have a uniform liquid. Carefully pour this into the lentil mix.
-
Sprinkle over the pepper, mint and salt, cover and leave for ten minutes.
-
Check the soup, stir well, adjust seasoning if necessary. The lentils should have cooked down and the quinoa should have its tail (germ) showing.
-
Enjoy!
