Ingredients
For the soup
2 cloves garlic, unpeeled
4 tsp unsalted butter
1 white onion, finely chopped
2 1/2 tbsp Turkish tomato paste
1 tsp sweet paprika
200g red lentils
2 1/2 tbsp fine bulgar wheat
1.2l vegetable stock
To garnish
Dried mint, to taste
3-4 sprigs of cress
Turkish chilli flakes, to taste
1 tbsp unsalted butter per person
Method
1. In a pan, roast the garlic on medium heat for 15 minutes until the skins are black. Remove, peel and chop finely. Return to pan, add the butter and onions and soften over low heat until translucent.
2. Add the tomato paste and paprika and cook for 2 minutes, stirring constantly. Then add the lentils, bulgar and stock. Bring to the boil. Simmer for 30 minutes, stirring occasionally.
3. After 20 minutes, when the mixture is just cooked, scoop out a few spoonfuls for garnish. Cook the remainder until soft.
4. Once the lentils begin to fall apart, remove and blitz until fairly smooth. Season.
5. To serve, pile some of the cooked lentil mix into a mould at the centre of the plate and garnish with cress. Reheat the soup until boiling and pour around the lentil mix. Heat the butter until foaming, add the dried mint and chilli flakes and pour into a decorative pot to add the final garnish at the table.
Recipe courtesy: Rüya Dubai
Image and recipe: GN Archives
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