- 500 g (rinsed)
- 2.5 liters vegetable stock or water
- 2 medium onions (finely chopped)
- 2 medium carrots (finely chopped)
- 1 medium celery root (finely chopped)
- 2 tbsp mild curry powder
- 4 tbsp tomato paste
- 150 g Turkish red pepper paste (mild)
- 1 pinch salt and pepper (to taste)
- 1 cup soy yogurt
- 1 sprig parsley
- Bring the water or vegetable broth to a boil in a large wide pot. Add the rinsed red lentils and skim the scum as it rises to the surface during the first five minutes of cooking.
- Reduce the heat to a slow simmer and cook the lentil until they are very soft – about 30 - 45 minutes. Add more water as necessary to prevent scorching and to maintain about 25% moisture content.
- Water sauté the onions, carrots and celery and cook until softened – about 10 minutes.
- Add the curry powder and cook for one minute.
- Add the vegetable mixture to the lentils when they are ready and cook about 10 minutes.
- Mix together the tomato paste and red pepper paste.
- Dissolve in a few tablespoons of water, then add to the soup. Cook about five minutes.
- Puree with a hand blender until desired consistency. Thin with water as necessary.
- Adjust seasoning with salt and pepper.
- Garnish with soy yogurt and chopped parsley.
This is a very simple soup to make once you have all of the ingredients ready. Purchase a good quality red pepper paste from a Turkish store. Look at the ingredients and make sure it only contains red peppers and some vegetables along with vinegar. It’s best to puree the soup with a hand blender and then strain the soup into a clean pot resulting in a very smooth soup. You can keep it a bit rustic by pureeing and not straining the soup.
You can also add a little bite to the soup by using up to 1/2 spicy red pepper paste of the same brand as the mild paste. You can substitute the red pepper paste by adding a bit more tomato paste and using a spicy paprika to taste.