Red Lentil Soup with Mint
(Turkish Ezogelin Corbasi)

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Cooking time: 45 minutes
Preparation time: 10 minutes

Makes: 6 servings

    

Ingredients

• 3 T.       mild olive oil
• 1          large yellow onion, chopped
• 1          garlic clove, minced
• 1/4 t.       ground red cayenne pepper
• 2 t.       paprika
• 1 cup    chopped tomatoes (fresh or canned)
• 1 1/2 cups      red lentils, thoroughly rinsed and cleaned
• 1/4 cups      uncooked rice
• 6 cups    water
• 1 T.       dried mint (or 3 T. chopped fresh mint)

    

Directions

1. Heat oil in a saucepan. Cook onion and garlic 2 minutes over medium heat.
2. Stir in the chopped tomatoes, paprika and red pepper.
3. Add the lentils, rice and water (or stock). Cover and heat to a boil.
   Lower heat and simmer for 30 minutes until the lentils are soft.
4. Add the chopped mint and cook another 10 minutes, stirring occasionally.

 

Adapted from recipe in "The Sultan's Kitchen" by Özcan Ozan, 1998.

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