Turkish lentil soup (in bowls)

Base (Step 1 for both versions):

Pick over about a cup of orange lentils in a medium-sized soup pot. Rinse in cold water until water clears. Fill the pot with broth (or water & a bouillon cube).

Add 1 chopped onion

1 teas. turmeric

1 teas. ground cumin

Boil 20 minutes, skimming off foam. Take off the heat and blend (easy with a hand blender) a little. Leave some texture, or not, according to taste.

Version 1- Indian lentil soup

Crush together to make a paste:

3 cloves garlic

2 + teaspoons grated fresh ginger

1-2 green chilies

½ cup chopped coriander

(If you make this in bulk it can be mixed with olive oil and salt and kept in the freezer indefinitely. Scoop out a big chunk and add to fresh soup base and curries when needed.)

oil, garlic, ginger, chili & coriander freezer-handy

Add above paste to soup base with a chopped fresh tomato. Simmer and adjust thickness. Salt to taste.

Next- in a larger pot, heat 2 tablespoons olive oil.

Add 2 teas. mustard seeds (black/grey would be authentic)

1 teas. ground cumin

optional: cumin seeds and/or fennel seeds to taste. I like about a 1/2 teaspoon of each.

Cover the pot and shake. Let it heat on medium-low until seeds start to pop. Be patient- don’t turn it up or they’ll burn.  When they start to pop, open lid and pour the soup into the larger spiced oil pot.  Do this over the sink and stand back- it will splash!

Garnish with chopped fresh coriander. Serve with naan. Yogurt can be stirred into individual bowls to cut the heat if needed.

Variation: A lot less water and it’s dahl. Decadent dahl- add butter and some cream.

Version 2- Turkish lentil soup (mercimek)

Add a big spoonful of salce (recipe here) to soup base and simmer. Adjust thickness by boiling it down further or adding water. If you have fresh tomato and fresh mint- chop and add. Add salt to taste.

Serve with red pepper flakes and cut lemons. Squeeze lemon generously in bowls and stir.

Variation: Add cooked brown rice for a heartier soup.

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