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 milk and 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 more balanced meal. In this case, I’ve used cottage cheese but alternatively you could serve it on it’s own, with yogurt or even with soft boiled eggs. Enjoy!
Turkish Lentil Soup
Serves 4 /Takes 50 minutes
1 large red or white onion
1 Tbs flour
2 medium carrots peeled & roughly chopped
1 bay leaf
Half tsp tumaric
1.5 litres of weak stock (half a vegetable stock pot)
1 cup of red lentils (235g)
2 egg yolks
To serve: Top with cottage cheese or Greek yogurt and a drizzle of extra virgin olive oil.
1. Fry the onions on a medium to low heat in the butter in a big pot until soft (around 10 minutes). Add the tumaric and cook for a further 2 minutes
2. Add the flour and give it a good stir for another minute. Pour in the stock, add the roughly chopped carrots, lentils and 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. Blender until smooth. Taste and season with salt.
5. Once smooth add the egg yolks and blitz again. Serve topped with cottage cheese and a good drizzle of extra virgin olive oil.