Red Lentil Soup with Onion and Parsley

Name: Red Lentil Soup with Onion and Parsley
Cuisine: Asian
Ingredients: 250 g/9 oz/generous 1 cup red lentils; 1.75 litres/3 pints/7½ cups chicken stock; salt and ground black pepper; salt and ground black pepper; 1 small red onion, finely chopped; a large bunch of fresh flat leaf parsley, finely chopped; 4–6 lemon wedges, to serve; 30–45 ml/2–3 tbsp olive or sunflower oil; 1 large onion, finely chopped; 30–45 ml/2–3 tbsp olive or sunflower oil; 1 fresh red chilli, seeded and finely chopped; 2 garlic cloves, finely chopped; 5–10 ml/1–2 tsp coriander seeds; 5–10 ml/1–2 tsp cumin seeds; scant 5 ml/1 tsp ground fenugreek; 1 carrot, finely chopped; 15 ml/1 tbsp tomato purée (paste); 5 ml/1 tsp sugar

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

The Lentil Cookbook

By Ghillie Basan

Published 2016

About

In Turkey, lentil soups like this one are light and subtly spiced, and served as an appetizer or snack. The lentils take on the delicate flavour of the herbs and spices.

Ingredients

30–45 ml/2–3 tbsp olive or sunflower oil
1 large onion, finely ch

Asia
Turkey
Soup
Starter
Gluten-free

Method

Heat the oil in a heavy pan and stir in the onion, garlic, chilli, cumin and coriander seeds. When the onion begins to colour, toss in the carrot and cook for 2–3 minutes. Add the fenugreek, sugar and tomato purée and stir in the lentils.
Pour in the stock, stir well and bring to the boil. Lower the heat, partially cover the pan and simmer for 30–40 minutes, until