This is a popular hearty soup they enjoy in Turkey, especially during the winter months. It’s also an important part of breaking the daily fast during the month of Ramadan as it highly nourishing but light and easy to digest.

• 1 small onion
• 1 small carrot
• 1 small potato
• 1 cup red lentils
• 1 teaspoon cumin powder
• 1 teaspoon mint
• 1 tablespoon of butter
• Salt and pepper to taste
• 6 cups (1 1/2 litres) stock
• Lemon wedges for serving
• 1 tablespoon of butter
• ½ tsp cayenne pepper or chilli powder

• Peel and coarsely chop onion, carrot, and potato and place into a large saucepan OR pressure cooker.
• Sauté on medium heat in butter until onion is soft and translucent
• Add the red lentils, cumin, mint, salt and pepper to taste, and stock. Bring to a boil then reduce the heat to low and cover.
• Let the mixture simmer slowly until the vegetables are very soft and the lentils fall apart. Remove the pan from the heat.
• Blend until smooth.
• Return to heat, stir well, then let the soup simmer on low for about 10 more minutes. Adjust the seasonings to your taste.
• If the soup seems too thick add a little more water. Serve hot with chunks of crusty bread, side salad and a wedge of lemon.
• OPTIONAL: In a small skillet, melt the butter until it begins to bubble. Stir through chilli powder. Take off heat. Stir the mixture for a few seconds then drizzle on top of soup.