RED LENTIL SOUP WITH CUMIN AND CORIANDER(kirmizi mercimek corbasi)

INGREDIENTS

• 100 g red split lentils
• 1 onion, chopped
• 1 tbsp olive oil
• 1 potato
• 1 carrot
• 750-800 ml chicken stock or water
• 1 tsp cumin powder
• pinch of chilli pepper
• Some salt to taste
• Juice of half a lemon
• handful of fresh coriander

METHOD

Wash the lentils in cold water and drain it for couple of times. Heat the soup pan add the oil and the onion and stir fry it for 2-3 minutes. Wash and dice the potato into small pieces, add to the pan. Add the grated carrot together with the water, cumin powder, chilli pepper and salt. Bring the soup to boil. Turn the heat to low and place the lid on tilted. Simmer the soup for 25-30 minutes or until the lentils are tender and mushy. Remove from the heat, add the lemon juice and sprinkle with chopped coriander just before serving. Serves 4.