Follow these steps for perfect results
onions
chopped
canola oil
bay leaf
cayenne pepper
paprika
smoked paprika
water
red lentil
crushed tomatoes
dried rosemary
israeli couscous
chicken stock powder
sugar
Chop the onions.
Saute the chopped onion in canola oil in a large pot over medium heat.
Add the bay leaf, cayenne pepper, paprika, and smoked paprika to the pot.
Stir to combine and cook for 1 minute.
Add water, red lentils, crushed tomatoes, and dried rosemary to the pot.
Bring to a boil, then reduce heat and simmer for 30 minutes, or until the lentils are soft.
Remove the bay leaf.
Puree the soup using an immersion blender or in batches in a regular blender if desired.
Return the pureed soup to the pot.
Add the Israeli couscous to the pot.
Cook for 15 minutes, or until the couscous is soft.
Stir in chicken stock powder and sugar.
If desired, add pureed spinach to the soup.
Serve hot with lemon wedges, fresh parsley, and/or a dollop of yoghurt.
Expert advice for the best results
Adjust the amount of cayenne pepper to your preference.
For a richer flavor, add a tablespoon of tomato paste along with the crushed tomatoes.
Garnish with a swirl of yogurt for added creaminess.
Everything you need to know before you start
15 mins
Can be made 1-2 days in advance.
Serve in a bowl, garnished with a lemon wedge, fresh parsley, and a dollop of yogurt.
Serve with crusty bread.
Serve as a starter or main course.
Complements the tomato and spice notes
Discover the story behind this recipe
Lentil soup is a staple in Turkish cuisine, often served as a comforting and nutritious meal.
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