Turkish Red Lentil Soup

New Year =
New soup
New cut (haircut)
New camera
Definitely not a new car ('cause, if you don't know that already, I get around by bus, and even by bicycle if you wish...)
New boots
New handbag
New shoes, but I'm excused, since they're running shoes (new but still pink)
New Year resolutions, same old same old...

Here, dear 2013, I show up this way.
And excuse me if I'm late, but you understand me, right?





Turkish Red Lentil Soup
for 4-5 people

red lentil 225 gr
onion 1
garlic 3-4 cloves
celery 1 stalk
carrot 1
tomato paste 2 tablespoons
extra virgin olive oil 1-2 tablespoons
vegetable stock as needed
fresh ginger 1 small piece
paprika, cumin, mustard seeds, curry, salt, pepper
as needed
fresh mint and lemon to serve as needed

Finely chop onion, celery, and carrot. Heat oil in a large pot, and sauté the vegetables with the garlic cloves, peeled and cut in half, for about 10 minutes. Add tomato paste, spices and grated ginger, and cook for a few minutes. Add lentils, washed and drained, and cover with hot vegetable stock.
Bring to a boil, reduce heat and simmer with the lid on for about 30 or 40 minutes, until the lentils begin to fall apart. Add more stock if needed. Season with salt and pepper, and add more of the spices to your taste. Set aside two or three ladles of soup, and puree the rest in a blender. But you don't even have to.
Serve with chopped fresh mint and lemon juice. Mind you, this last touch makes a big difference, I promise.


Once more, after this theft here, I'm kind of copying a soup that I've tasted at Whole Foods. That's how it works: I go, I buy lunch, I look around (well, what you want? there are beautiful people at Whole Foods...), I write down the ingredients, I add some of mine, I come back home, I try to replicate, and if it's successfull I blog it for you. There you go, I'm like Robin Hood.
And this time I'm so happy with the result that I can tell you with no shame. This one turned out better than the original.
This. Soup. Kicks Ass. Sbang!
w.v.<3