Soup season is here and this recipe from Ahmet's is comfort food at its absolute peak!
Serves a large batch (approx. 15L)
Ingredients
8 brown onions
12 carrots
2 bunches celery
450g tomato paste
15 litres water
2.5kg red split lentils
240g salt
12g black pepper
50g dried mint
120g garlic
150g vegetable oil
Method
1. Prep: Peel and chop the onions, carrots, celery, and garlic. Set aside.
2. Lentils: Soak and wash the lentils thoroughly.
3. Sauté: In a large pot, heat a portion of the vegetable oil and sauté the garlic, onions, carrots, and celery until softened.
4. Simmer: Add tomato paste, water, and lentils. Bring to a boil, then reduce heat and simmer until all ingredients are soft and fully cooked.
5. Blend: Using an immersion blender (or carefully in batches with a regular blender), blend the soup until smooth.
6. Season: Stir in salt and black pepper to taste.
7. Finish: In a separate pan, heat the remaining vegetable oil and fry the mint until fragrant. Stir the mint oil into the soup just before serving for a rich finishing touch.
