Lentil and Rocket Soup
(Mercimek ve Rokka Çorbası)
This soup is a filling, tasty, and nutritious variation of the classic Turkish red lentil soup, which is usually served with wedges of lemon. You can use more or less mint if you prefer, but since I’m a minty kind of girl, I always add more. I love the peppery twist that the chopped rocket adds to this recipe.
Ingredients:
• 1 cup of red lentils – washed
• 1 onion – chopped
• 2 cloves of garlic – crushed and chopped
• 1½ tablespoons of dried mint
• 2 – 3 tablespoons of tomato puree
• 1½ cups of chopped rocket
• 1½ pints of gluten free chicken/vegetable stock or water
• Salt and pepper to taste
• 1 – 2 tablespoons of olive oil for frying
On the side:
• Lemon wedges
Method:
1. Fry the onion and garlic until soft.
2. Add the rest of the ingredients and stir.
3. Bring to the boil, then simmer for 45 minutes. As the lentils soak up the liquid you may need to add more stock.
4. Blend until smooth and spoon into bowls.
5. Squeeze fresh lemon juice over the top and serve.
Serves 4
* Vegetarian and vegan option – use vegetable stock/water
Ingredients:
• 1 cup of red lentils – washed
• 1 onion – chopped
• 2 cloves of garlic – crushed and chopped
• 1½ tablespoons of dried mint
• 2 – 3 tablespoons of tomato puree
• 1½ cups of chopped rocket
• 1½ pints of gluten free chicken/vegetable stock or water
• Salt and pepper to taste
• 1 – 2 tablespoons of olive oil for frying
On the side:
• Lemon wedges
Method:
1. Fry the onion and garlic until soft.
2. Add the rest of the ingredients and stir.
3. Bring to the boil, then simmer for 45 minutes. As the lentils soak up the liquid you may need to add more stock.
4. Blend until smooth and spoon into bowls.
5. Squeeze fresh lemon juice over the top and serve.
Serves 4
* Vegetarian and vegan option – use vegetable stock/water
