I discovered Turkish Lentil Soup on the gram as a delicious vegetarian alternative to haleem for Ramadaan. Normally it’s made with red lentils but I used brown as that is what I had in the cupboard – lockdown woes and all that. I adore the warm flavours of the spices contrasting with the lemony freshness from lemon zest and earthy smoked paprika.

I simply could not stop eating this. Luckily, 1 cup of lentils makes quite a lot and there was plenty left over for a second meal. And best of all it cooks within 30 minutes. Find my recipe below inspired by @ferrarokitchen. Do try it and let me know what you think.

Turkish Lentil Soup

Recipe: @hungryforhalaal
📸: @hungryforhalaal

Ingredients:
1 cup dried lentils red or brown (this recipe used brown)
1/2 onion chopped finely
1 large carrot finely chopped
1 tsp garlic paste or 2 cloves garlic crushed
2 Tb butter
2 Tb olive oil
1 Tb dried mint
1 Tb smoked paprika
1 tsp ground cumin (jeera)
1/2 tsp chilli powder
2 Tb tomato paste
1 medium sized tomato chopped and seeds removed
1 lemon zested
1/2 cup long-grain white rice
2 cups vegetable stock
6 cups water
1 tsp salt
pepper

Method:
Heat butter and olive oil in a large pot on medium heat. Saute the onion and carrot till soft then add garlic and saute till fragrant. Add the spices and stir together in the oil till aromatic. Then add tomato paste, lemon zest and chopped tomato and allow to cook till tomato is soft, about 2 to 3 minutes. Add lentils and rice and stir everything together. Add salt and pepper, stock and water. Cook for about 30 minutes till everything is soft. Then use a stick blender to blend it down a bit further. I like it with quite a bit of texture.
Serve hot with bread rolls and a squeeze of lemon juice.

Tip: Leave out the butter and use only olive oil to make it completely vegan.