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Turkish carrot, tomato and lentil soup
A delicately spiced, richly colored Turkish soup made from a pureed blend of carrots, tomatoes and lentils. Served with a dollop of yogurt.

2 tablespoons extra virgin olive oil
1 red onion—diced
2 carrots—diced
2 cloves garlic—chopped
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon ground ginger
2 tablespoons tomato paste
1 cup red lentils
2 x 14 oz (420g) cans tomatoes
6 cups vegetable or chicken stock
1½ teaspoons salt
½ teaspoon ground black pepper
Thick, natural-set yogurt (Greek-style is best) to serve


HEAT the oil in a large saucepan over a medium heat. ADD the onion and carrots and cook for 5 minutes, stirring occasionally. ADD the garlic, cumin, coriander and ginger and cook, stirring, for a minute. ADD the tomato paste, lentils, tomatoes, stock, salt and pepper and bring to the boil. COVER the pot, reduce the heat to medium, and simmer for 30 minutes. TRANSFER the mixture to a blender in batches and process until smooth. SERVE in individual bowls topped with a dollop of yogurt.



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