Ezo-the-bride’s red lentil soup (Ezo gelin çorbası)

Ingredients

• 1 garlic clove, finely chopped
• 1 onion, finely chopped
• 20 g (¾ oz/1 tbsp) butter
• 2½ tbsp Turkish tomato paste or concentrated tomato puree (paste)
• 1 tsp sweet paprika
• 200 g (7 oz/generous cup) red lentils, picked over and rinsed
• 2½ tbsp fine burghul (bulgur) wheat (optional)
• 1.2 litre (40 fl oz/5 cups) chicken or vegetable stock
• salt and freshly ground black pepper
• 1 tbsp dried mint (or less to taste) to serve
• chilli flakes to serve
• lemon wedges to serve

Instructions

Slowly soften the garlic and onion in the butter over a low heat until translucent.

Add the tomato paste and paprika and cook for 2 minutes, stirring. Then add the lentils, burghul (if using) and stock. Bring to the boil and simmer for 30 minutes, stirring occasionally to prevent sticking.

Once the lentils are soft and beginning to fall apart, take off the heat and blitz in a blender until fairly smooth. Taste for seasoning and add salt and pepper if necessary. Serve sprinkled with a light dusting of dried mint, chilli flakes and a squeeze of lemon.

Istanbul: Recipes From the Heart of Turkey, Rebecca Seal (Hardie Grant, $45, hbk)