Turkish market soup (red lentil chorba)

By Liz Mason, Song Kitchen

Transport yourself to a bustling Turkish market with this simple and delicious red lentil soup that Chef Liz Mason first enjoyed whilst sitting behind an organic fruit and vegetable market in Istanbul.

• 1 large onion
• 1 large carrot
• 2 cloves garlic
• 1 tbsp cumin
• 300 g red lentils
• 2 tbsp olive oil
• 1 ltr water

Method: Finely dice the onion, carrot and garlic.

Make a base for the soup by sweating-off the onion, carrot, garlic and cumin in olive oil for 20-30 minutes on a gentle, low heat. (Season with salt and pepper).

Add the lentils and cook for a couple of minutes so they become friends.

Add the water and cook long and slow until it’s mushy and delicious. This will take about an hour, top up with water as needed and keep stirring so it doesn’t stick.

You can either leave this chunky or blitz it with a food processor.

Serve with lemon, rocket and Aleppo pepper or chilli flakes.

Chef Liz Mason, Song Kitchen