Is there anyone who does not like red lentil soup? I haven’t met that person yet. Here is one more red lentil soup from central Anatolia. The original recipe requires couscous. Turkish couscous is just like pearl couscous and is prepared like pasta as opposed to North African couscous. However, for this recipe, I used regular, north African small couscous.
1/2 cup red lentil
1/3 cup couscous
1 carrot, peeled and petite diced
1 tsp paprika
2 tbsp butter
6 cups of chicken or vegetable stock
black pepper or
crushed pepper flakes or
green chili powder
-Heat the stock in a pot.
-Once it starts boiling add red lentils and carrot. Cook until lentils are cooked–approximately 20 minutes.
-Add couscous and cook for another 10 minutes.
-Turn it off and add salt.
-In a small frying pan heat butter. Add paprika and let it sizzle for 10-15 seconds.
-Serve the soup in bowls and pour the butter+paprika on top of each.