RED LENTIL SOUP
Try this delicious traditional turkish food recipe Red Lentil Soup
Provided by madekraft
Categories Soup
Time 50m
Number Of Ingredients 13
Steps:
- Heat 2 tbsp. butter on your medium pot, add your one chopped onion and saute until tender.
- Add 1/2 tbsp. tomato paste to the onions and saute a little more
- Add 1 cup of red lentil, 1 chopped potato, 1 chopped carrot to your pot. Pour 4 cups of water on, cover a lid on your pot and cook your soup until the vegetables soften 30-40 minutes.
- When the soup is cooked, turn off your heat and stir your soup with your hand blender until it gets very smooth.
- Add your 1 tsp. black pepper, 1 tsp. ground red pepper, 1/2 tsp. ground cumin, salt and stir until combined. At this point you can add some more water (about 1/2 - 1 cup) of water if you want the consistency of your soup thinner.
- Make your butter sauce in another sauce pan and pour onto your red lentil soup.
TURKISH RED LENTIL SOUP RECIPE (MERCIMEK CORBASI)
Steps:
- Heat olive oil in a pot over medium heat.
- Saute onion until golden. Add tomato paste and cook for a minute.
- Add in carrots and cook for a couple of minutes.
- To the onion and carrot, add the red lentils, salt, pepper, cumin, Aleppo pepper and black pepper. Stir well and cook for a minute.
- Pour in the water and bring the soup to simmer. Cook covered on medium heat for 20 minutes. Uncover and cook for another 10 minutes until the lentils are completely cooked.
- Blend the soup in the blender or using an immersion blender until it's creamy and smooth.
- Serve warm with a squeeze of lemon.
Nutrition Facts : Calories 327 kcal, Carbohydrate 47 g, Protein 18 g, Fat 8 g, SaturatedFat 1 g, Sodium 641 mg, Fiber 22 g, Sugar 4 g, ServingSize 1 serving
RED LENTIL AND BULGUR SOUP - MERCIMEK CORBASI
Hearty soup served with mint infused butter. A traditional Turkish recipe from Saveur magazine, for ZWT6.
Provided by Random Rachel
Categories Turkish
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Melt 2 tbsp butter in a pot over medium heat. Add cumin, garlic and onions and cook until onions are soft. Meanwhile, blanch the tomatoes and peel.
- Increase heat, and add tomato paste. Cook about 3 minutes until the paste darkens. Meanwhile, finely chop the tomatoes.
- Add tomatoes, broth, lentils, bulgur, and 4 cups of water. Bring to a boil, then simmer for 45 minutes over low heat. When the lentils are tender, season with salt and pepper to taste.
- Meanwhile, melt remaining 3 tbsp butter in saucepan. Remove from heat and stir in mint and paprika. Serve soup in bowls and drizzle with seasoned butter.
Nutrition Facts : Calories 273.2, Fat 11.2, SaturatedFat 6.5, Cholesterol 25.4, Sodium 606.4, Carbohydrate 30.9, Fiber 12.5, Sugar 3.9, Protein 13.5
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