Soups
Cream of Lentil Soup (Mercimek Çorbası)
Ingredients
- 225 gr. (8 oz.) red lentils
- 1 onion, chopped
- 1 carrot, chopped
- 1.75 lt (3 pts) water
- 1 heaped tbsp. tomato purée
- 1 tbsp. vegetable stock powder
- 1 tbsp. Joan's mixed dried
- herbs (parsley, chives, dill)
- Salt
- Freshly ground black pepper
For serving
- Butter and paprika/cayenne pepper
- Approx. 50 gr. (2 oz.) butter and 1-2 tbsp.
- Paprika (or a mix of 2 tbsp. paprika and either a
- pinch or ¼ tsp. of cayenne may be used, according to how hot you want it.
Method
1
Place lentils in sieve and rinse under cold water. Place in pressure cooker. Add all the other ingredients and stir round well.
2
Pressure cook for about 20 minutes.
3
Leave to cool a little and then using a hand blender or equivalent whiz until puréed. Sieve into a large pan.
4
Melt butter and your choice of pepper (cayenne for a zing!) in a small pan until sizzling, I use a small frying pan, and either put spoonfuls over the individual servings or pour whole lot onto the top of the soup in the pan and stir in. Pepper quantities may be adjusted according to your taste.
5
Serve with a swirl of cream and a crusty roll!
