Middle Eastern Lentil Paprika Soup

Unusual, but very, very tasty, and easy to make.

Serves 6-8

2 tbsp vegetable oil
2 onions, chopped
3 cloves garlic, crushed
4 teasp sweet paprika
1 cup brown lentils, cleaned/rinsed
8 cups vegetable stock
2 bay leaves
4 tbsp tomato paste
2 teasp hot chilli sauce
4 tablesp fresh mint, chopped
salt + pepper to taste

1. Saute onion and garlic in oil in pot.
2. Add paprika and cook for a few minutes.
3. Add lentils and cook for a few minutes.
4. Add vegetable stock and bay leaf to pot. Bring to boil, simmer gently for about 20-30 minutes.
5. Stir in tomato paste, hot chilli sauce, and salt + pepper, cook for 10 minutes more.
6. Take off heat, stir fresh mint through, and serve.

Other points:
- I really like this with brown lentils, but you could probably use red.
- Brown lentils = continental lentils = Egyptian lentils = German lentils
- This is a mild soup, but make sure you use a proper hot chilli sauce for that great peppery kick. None of that sweet shit.
- Vegetable oil means sunflower, soy, a vegetable oil blend, or similar, never ever olive oil. The olive flavour is so very wrong for this sort of food. Stick it on your salads and pasta, not in curries.
- Based on recipe from the Oxfamshop Vegetarian Cookbook.

pixel Middle Eastern Lentil Paprika Soup
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  • http://www.amideastfeast.com azriel lider

    I’m a big fan of Middle Eastern cooking, so this lentil soup recipe is going to be tested