Just when I thought our pathetic excuse for a summer had gone, the sun comes out. After a week of drizzle, frizzy hair and wet ballet pumps, I have decided to spend the one weekend of sun in my flat playing Super Nintendo. It’s Jamie’s fault really, he managed to get the damn thing working and now I can’t stop playing it. He’s at work today though so I’m determined to beat his score on Donkey Kong… Yes, I am aware of how sad that sounds.
Anyway, lentil soup is one of my favourites but unlike my other recipe, this version is milder and creamier. It’s the addition of egg yolks that give this soup it’s velvety and luxurious texture. Where possible, I try and add a bit of protein to my soups to make them a bit more substantial. On this occasion I’ve used cottage cheese but you can serve it topped with Greek yogurt or even poured over soft boiled eggs – go wild why don’t you.
Turkish lentil soup
Serves 4 / Hands on time 30 mins / Total time 50 mins / V ❄
25g unsalted butter
1 large white onion, peeled and chopped
½ tsp turmeric
1 tbs plain white flour
2 medium carrots, peeled and roughly chopped
1½ litres vegetable stock, I use 1 Knorr stock pot
280g red lentils
½ tsp salt
1 bay leaf
2 egg yolks
Extra virgin olive oil
Cottage cheese/plain yogurt to serve (optional)
1. In a large pot, fry the onions on a medium to low heat in the butter until soft (around 10 minutes). Add the turmeric and cook for a further 2 minutes
2. Add the flour and give it a good stir for about a minute. Pour in the stock, add the roughly chopped carrots, lentils, bay leaf and bring to the boil.
3. Turn the heat down to a simmer and cook for 20 minutes stirring occasional to stop the soup from sticking to the bottom.
4. Fish out the bay leaf, take off the heat and blend with a hand blender or pour into a food processor. Blend until silky smooth. Taste and season with salt.
5. Once smooth add the egg yolks and blitz again quickly – you don’t want the eggs yolks to start poaching! Serve topped with cottage cheese/yogurt and a good drizzle of extra virgin olive oil.
If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.
❄ Suitable for home freezing once cooled. Consume within 3 months.