Turkish mercimek çorbası with red lentils and bulgur

Ingredients

For 1 serving

• Red lentils70 g
• Bulgur25 g
• Onion50 g
• Carrots1
• Tomato paste10 g
• Vegetable broth550 ml
• Cumin1 g
• Paprika1 g
• Dried mint1 g
• Extra virgin olive oil10 g
• Lemon0.3
• Saltto taste

Contains: gluten, celery,

Method

1. Rinse the red lentils and bulgur in a sieve; chop the onion and grate or finely chop the carrot. Heat the vegetable stock.
2. Heat the oil in a saucepan over medium heat and fry the onion and carrot for 4 minutes, until the onion is translucent; add the cumin and tomato purée and stir for a minute, until fragrant.
3. Add the lentils, bulgur and hot stock, bring to the boil and simmer over medium-low heat for 20 minutes, stirring now and then, until the lentils have broken down; season with salt.
4. Blend with a stick blender until smooth; if it's too thick, loosen it with a little hot water.
5. Pour into a bowl, sprinkle with paprika and the dried mint crumbled between your fingers and serve with the lemon wedge to squeeze over.