Turkish Red Lentil Soup


Fry the onion, garlic, chilli, and salt and pepper in the oil until the onions are translucent.  Add lentils and cook for a further 5 minutes stirring often. Add the water and tomatoes and bring to a boil. Simmer for for 2-3 hours. If the colouring of the soup is too pale, add tomato paste. Season and serve with a glug of olive oil and lemon juice. 





  • 2 onions, chopped
  • clove garlic, chopped
  • 1 small chilli, finely chopped
  • tsp salt
  • tsp pepper
  • 1⁄3 C oil
  • 2 C red lentils
  • can tomatoes
  • 2L water
  • Tbsp tomato paste
  • 1 lemon