Red Lentil Soup

This classical Turkish soup recipe is the easiest one I find. And it works perfectly every time. Follow my rations and you will end up with a thick, filling, delicious, savoury soup. Perfect for winter evenings or when you are ill; it can make your dinner on its own, with a few croutons. All you need is a deep pot and a hand blender. Oh, and only 25 minutes!

Ingredients:
Serves 4 - 5

1 cup of red lentils
5 cups of water or chicken or vegetable stock
1 big onion
4-5 cloves of garlic
1 table spoon of tomato paste
1 heap teaspoon of cumin
1 teaspoon of black pepper
1 teaspoon of (not so hot) chilli pepper
1 teaspoon of salt
1 teaspoon of dry mint
1 or 2 table spoons of butter
1 teaspoon of olive oil (for the bowls when you are serving)
1 or 1/2 a lemon's juice
Croutons

How to:

1. Using your cup to measure (for example I always use a plain glass), pour one cup pf lentils with five cups of water or vegetable or chicken stock (I rarely use stock and still the soup tastes amazing, so don't worry about it; of course if you make it with real / organic chicken stock it is always the best.)

2. Cut the onion into four big chunks and add into the soup along with the garlics unchopped. Then add the spices, cumin, salt, pepper, mint and some chilli pepper. Leave to cook until it boils.

3. Boil for five minutes, then put in low heat. Put the tomato paste in a glass and fill with hot water. Stir until it looks like a sauce and add it into the soup. Leave to simmer for another 15-20 minutes, until everything looks cooked and soft.

4. Turn the heat off, take your hand blender and blend the soup until it is smooth and incorporated. Add a knob of butter and some lemon juice before you serve.

5. When you take the soup into serving dishes/bowls, splash some olive oil for decoration. Eat and enjoy!