Ayeh’s Turkish Soup

Brown onion, 1, diced
Carrot, 1 large, diced
Potato, 1, peeled and diced
Garlic, 2 cloves, crushed
Olive oil, 2 tbs
Tomato paste, 3 tbs
Cumin, ground, 1 tsp
Red lentils, dried, 1 cup
Parsley, handful, washed and finely chopped
Lemon, 1, juiced
Vegetable stock, 1.5 litres

Fry the onion in 1 tbs olive oil, until softened. (Add salt and pepper to taste.)

Add tomato paste, cumin and garlic and second tbs olive oil and sauté for 3-5 minutes.

Add the carrot and potato and stock.

Simmer covered for 20 minutes or until the lentils and vegetables have softened.

Blend, using a stick blender.

Add the lemon juice and parsley

Serve with Turkish bread.