Turkish lentil soup recipe with a wild garlic and cashew nut pesto

• 400 g Red lentils
• 2 Potatoes
• 2 Carrots
• 3 Cloves of garlic
• 2 tablespoons Red paprika paste (hot)
• 80 g Oil (Amanprana Red palm oil)
• 1.5 tablespoons Herbs (Amanprana ORAC Botanico-mix, spicy)
• 1 tablespoon Olive oil (Amanprana Verde Salud)
• 1 bunch Wild garlic
• 200 g Cashew nuts
• A pinch Fleur de sel (Khoisan fleur de sel)
• A pinch Black pepper
• A pinch Chilli powder
• 1.8 l Water

Preparation of turkish lentil soup recipe with a wild garlic and cashew nut pesto

For the pesto: place the cashew nuts, the roughly chopped wild garlic and the parsley in a blender and mix on a low setting. Constantly drip olive oil into the blender and mix to form a pesto. Then add about a teaspoon of salt and 1.5 teaspoons of herbs and taste. Let the pesto settle until it is served.

Making the lentil soup

Rinse the lentils, peel the potatoes and carrots and cut into equal pieces. Peel and cut the garlic. Let the red palm oil melt in a large pan and fry the garlic at a high temperature. Add the paprika paste and let it cook briefly, then add the carrots, potatoes and the rinsed red lentils. Fry for around three minutes then add 1.5 l water and 0.5 tablespoon of herbs. Leave the pot to boil gently on a medium temperature for about 20 minutes. If necessary, add a little water after 1-15 minutes.

Serving the Turkish lentil soup

After 20 minutes, or once the lentils are cooked al dente, pour the soup into a blender, food processor or use a hand blender to puree the soup. If necessary, add a little water, as the soup can get too thick very quickly. Season the lentil soup with fleur de sel, pepper and herbs and serve with a tablespoon of cashew nut pesto. Enjoy the Turkish lentil soup!