About this recipe:This is so warming and delicious, perfect for colder months and a great pick me up! Consider it the Turkish version of a Jewish chicken soup! Serve with a tablespoon of thick yoghurt drizzled over the top and some black pepper. Enjoy as a starter or on its own with lots of crusty bread.
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Method Prep:10min › Cook:20min › Ready in:30min
Heat the oil in a pan, add the celery and onion and fry on a low heat to soften. Pour over 2 litres of boiled water and bring to the boil.
Add the lentils, lower the heat and allow to simmer for 5 more minutes. Now add 1 small coffee cup of rice. Continue to simmer over a medium heat until the lentils and rice begin to soften. Add vegetable stock cube, salt and lemon juice. Lower the heat and allow the soup to continue cooking.
Optional: Towards the end of cooking when the lentils and rice have softened add cumin and chilli powder. Simmer for 2 or 3 minutes and it's ready.
Absolutely brilliant. I did change it a bit though, halved the amount of ingredients, added a chopped courgette and hand wizzed half the soup before mixing all the liquid back together with another litre of boiling water. - 13 Jul 2015