Red Lentil Soup Finished with Lemon and Dried Mint

Silky red lentil soup simmered with cumin and onion, finished with bright lemon and fragrant dried mint. It echoes the copper-hooded hearths of Topkapı’s Matbah-ı Âmire, where this chapter ladles rank into every bowl.

Serves 4

Estimate for one serving

• 405 cal
• 7.2g protein
• 22.5g carbs
• 4.7g fat
• 7g fiber

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Ingredients

• 1 1/2 cups red lentils
• 1 large onion
• 3 garlic cloves
• 6 cups chicken stock
• 4 tbsp unsalted butter
• 2 tbsp dried mint
• 2 lemon
• 1 tsp ground cumin
• 1 tsp salt

Instructions

1. 1Finely dice the onion and mince the garlic.
2. 2Melt butter in a large pot over medium heat, add the onion and cook gently until soft and translucent.
3. 3Add the garlic, cumin and lentils, stir for 1 minute, then pour in the chicken stock.
4. 4Bring to a gentle simmer, skim any foam that rises, cover and cook for 25-30 minutes until the lentils have completely broken down.
5. 5Stir in the juice of one lemon, remaining butter, and dried mint, then adjust seasoning.
6. 6Serve hot with extra lemon wedges and a sprinkle of dried mint.