Brown lentil and onion soup

Brown lentil and onion soup

By
From
Turkish Flavours
Serves
4
Photographer
Alicia Taylor

Ingredients

Quantity Ingredient
200g brown lentils
125ml olive oil
1 onion, diced
2 litres chicken or vegetable stock
sea salt
freshly cracked black pepper
1 tablespoon plain flour
60g butter
2 onions, extra, sliced
croutons, to serve

Method

  1. Put the lentils in a saucepan and cover with plenty of water. Bring to the boil and cook for 20 minutes, or until the lentils are just tender. Drain and set aside.
  2. Heat the olive oil in a large saucepan and fry the diced onion over medium heat for 10–15 minutes, or until soft but not browned. Add the lentils and stock and season to taste with sea salt and black pepper. Cook for 15–20 minutes, or until the lentils are soft.
  3. Mix a little of the liquid with the flour, then add it to the soup, stirring constantly until thickened, about 5 minutes.
  4. Melt the butter in a frying pan over high heat. Cook the sliced onion, stirring, for 5–10 minutes, until onion.
  5. To serve, sprinkle the hot soup with the croutons and then spoon the onion over the top.

Variation

  • This is also delicious sprinkled with crushed roasted hazelnuts.
Tags:
Turkish Flavours
Sevtap
Yuce
Turkey
Turkish
Middle Eastern
European
Mediterranean
SBS
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