Turkish Lentil and Tomato Soup
- Ready In:
- 55mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 2 big onions
- 4 tablespoons canola oil
- 2 bay leaves
- 1⁄2 teaspoon dried rosemary
- 1⁄4 teaspoon cayenne pepper
- 1 pinch smoked paprika (optional)
- 8 cups water
- 2 cups red lentils
- 2 (14 ounce) cans crushed tomatoes (2 x 400g)
- 2 tablespoons chicken stock powder (or vegetable stock powder)
- 2 teaspoons sugar
- 1 cup israeli couscous (chunky, or bulgar wheat or brown rice)
- 2 cups water
- 1 lemon, juice
directions
- Chop and saute onion in oil.
- Add bay leaves and paprika.
- Add water, lentils, tomatoes, rosemary.
- Cook on low for 30 mins until lentils are soft.
- *Remove bay leaves*.
- Add chicken stock and sugar.
- Optionally add 2 c spinach.
- Puree.
- In separate saucepan, cook couscous in 2 cups water.
- Cook for 15 mins until couscous is soft.
- Drain.
- Serve with couscous, lemon juice, parsley, and/or yoghurt.
Questions & Replies

Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
I love cooking, but my results are erratic :)