The weather is cooling down (well, it is in the Southern hemisphere anyway) and so it’s time bring out the soup recipes.
To keep the calorie count down, I have carb-free meals for lunch, as it feels to me the most expendible meal of the day, in terms of deliciousness. Not like breakfast and dinner.
Now don’t get me wrong, this soup is not un-delicious, it is actually really tasty and light. But my point is, it is low fat and low in carbohydrates (unless you eat with bread that is).
Turkish Red Lentil Soup Recipe
2 cloves of garlic
1 tsp paprika
1 tsp cumin
pinch cayenne pepper
1 litre of chicken or vegetable stock
200 g dried, red lentils
1 or 2 tomatoes, diced
1 tbs dried mint
In a processor, blitz the onion, carrot and garlic (or very finely chopped).
Saute the onion, garlic and carrot in a drizzle of olive oil.
Add the spices and fry a little until fragrant.
Add stock and lentils and simmer for 20 minutes.
Add the diced tomato and dried mint and simmer further 1o minutes.
Serve with a sprinkle of sumac and a dollop of natural yoghurt.
(that means, enjoy your meal, in Turkish…I think)