Nadia’s Lentil Soup Recipe

To those of you who joined our public meeting on the 18th of July, you will have most likely already tried this delicious dish - Nadia has kindly shared the recipe so we can all try it at home!

For 6 big servings it’s;

• 1 white onion, chopped

• 3 carrots chopped

• 1 big potato peeled and chopped.

• 2 cloves garlic.

Heat 2tbsp olive oil in a pot until shimmering and add the above vegetables with a big pinch of salt. Sautee vegetables until they start to soften (usually 5 ish mins).

Then add;

• 1.5tbsp red pepper paste (tomato puree will do in a pinch)

• 1tsp pul biber (Aleppo pepper flakes- or mild chilli flakes will do)

• 1tsp ground cumin

• 1/2 tsp ground coriander

• 1.5L stock (I used veg stock last night but homemade chicken stock is best)

• 1 cup red lentils, washed and any stones removed.

Bring to the boil then reduce the heat and cover for 15/20 mins until lentils are cooked through.

While it simmers in a separate pan heat 3tbsp of olive oil, then add 1 chopped clove of garlic, 1tsp of pul biber and 1tsp dried mint. Fry off until fragrant.

When soup is cooked, blend with a stick blender- or carefully in a food processor- until smooth, taste and add salt if needed.

Pour over the flavoured oil, and serve with lemon squeezed over.

It stores well in the fridge and can easily be scaled up to feed more people.