Very cheap and easy to make. It freezes well, so it's practical to make twice or three times as much. This amount feeds two adults and three children in our house, usually after the Liturgy of the Presanctified.
No Oil | |
| 1/2 pt (a large coffee mug full) red lentils 1 medium to large carrot 1 medium to large potato water 1/2 tsp salt 1/2 tsp ground cumin 1 lemon | Wash the lentils and pick over carefully. Peel and cube the potato, scrape and slice the carrot. Put the lentils, potato and carrot in a large thick-bottomed pan and add water to cover the lentils by about 1 inch. Cook, stirring occasionally, until you can easily squash the potato against the side of the pan (about 20-30 minutes) Put everything through a passe-vite or liquidize in a blender. Put it back in the pan and add salt, cumin and the juice of half the lemon. Serve with (Turkish) bread and the rest of the lemon in slices. |
Oil |
No Oil |
| Vegetable margarine Paprika powder Dried mint |
Paprika flakes Dried mint |
| Just before serving, melt the margarine in a small skillet and stir in paprika and mint. Serve on the side to drizzle into each plate of soup. | Mix paprika and mint and serve on the side. |