Thank you to everyone who entered our recipe competition. After much consideration, the winner is this delicious-looking Turkish Red Lentil Soup from food blogger Prerna Gupta! Congratulations Prerna!
VEGAN & GLUTEN-FREE Serves: 4-5 (if served as starter)
1 vegetable stock cube Salt according to taste. 1/4 tsp sumac – optional. Lemon juice can be used instead.
INGREDIENTS:
For garnishing: a few mint leaves or sumac
2 tablespoons olive oil 2 medium sized onions chopped finely 3 garlic cloves chopped 1 medium sized carrot diced 1 cup red lentils washed 1 teaspoon paprika ( Paprika is made by grinding dried red bell peppers, it adds flavor and colour to the dish) 1 /2 tsp roasted cumin powder 1 tsp dried mint 1/4 tsp red pepper flakes (or more if you want it more spicy) 1/4 cup tomato paste or puree 5 cups water
To serve: Lemon wedges and bread of your choice.
Page 24
METHOD: 1. In a pressure cooker or pan, heat oil over medium-high heat, add onions and saute for 2-3 minutes. 2. Add garlic and fry until garlic starts to get a little golden on edges, then add the carrot. 3. Stir in paprika, cumin powder and hot pepper flakes.
Facebook: Allergico Magazine & Blog Twitter: @AllergicoBlog
Turkish Red Lentil Soup
Get in touch: Instagram: @allergico.magazineandblog
COMPETITION WINNER!
