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 salt
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
275g dried red lentils
1 bay leaf
Extra virgin olive oil
Cottage cheese/plain yogurt to serve (optional)
Method
1. In a large pot, fry the onions and salt in the butter over a medium to low heat with the lid on until softened. Add the turmeric and cook for a further 2 mins
2. Add the flour and give it a good stir and cook for a minute or two stirring continuelly. Add the carrots and pour over the stock before adding the lentils and the bay leaf. Bring to the boil.
3. Turn the heat down to a simmer and cook for 25-30 mins stirring occasional to stop the lentils 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, 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.
V– Vegetarian
❄ Suitable for home freezing once cooled. Consume within 3 months.
corriesrabbitfood.com 
Can I also use green lentils?
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Hi Nicolette. I’ve never made this soup using green lentils although you could give it a go for sure.
If you do, bear in mind that green lentils are firmer than red lentils so they won’t disintegrate in the same way, meaning your soup won’t become silky smooth in texture. However, this is no bad thing, it just means your soup will be chunkier. If you do decide to use green lentils, avoid blending the soup at the end and refrain from adding the egg yolks (as you’re not blending they will be difficult to incorporate). You could try blending the soup if you like but you may not get a smooth texture so I would just keep it chunky and hearty. If you try it let me know how it goes – might even give it a go myself!
Thanks for your question and have lovely evening. Corrie 🙂👍🏻
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