The other day, a friend took me to a lovely Turkish café where we had a beautiful minted lentil soup. This Sunday, I tried to recreate it from things I had in the house. There was not much in the house, so apologies in advance for this rather poor, but actually rather tasty copy!
oil or butter for frying
1 big or two small shallots, or 1 onion, chopped
1 clove of garlic, chopped
1-2 cups of red lentils (either dry or pre-soaked)
vegetable or other stock
lots of dried mint
Fry the chopped shallot/onion pieces for a bit, then add garlic for another little while. Finally, pour in the lentils and the stock. While everything is simmering, add the herbs and spices. The soup is ready quite quickly, as red lentils don’t take so long. You will need quite a bit of stock/water. Since different people like their soup thickness differently, I have not specified a fixed amount. I like my soups quite liquid, so am using more stock than perhaps most people. You can also additionally blend the soup for a smoother texture (I personally can’t be bothered on a Sunday).