TURKISH RED LENTIL SOUP
Another delectable entry for the Zaar World Tour from the enticing World Vegetarian Cookbook by Madhur Jaffrey. This is simple enough to prepare midweek and comforting as the first cold air of fall arrives.
Provided by justcallmetoni
Categories Lentil
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place the red lentils in a colandar and rinse.
- Sift through to remove and debris or damaged beans.
- Place the washed and cleaned lentils into a medium pot with the stock, potatoes, onions and paprika.
- Bring the pot to a boil and reduce to a simmer.
- Loosely place a lid on the pot leaving slightly ajar as to allow some evaporation.
- Cook for 40-40 minutes until the lentils are tender.
- Add salt and pepper to taste.
- Place all but 1 cup of the soup into a blender or food processor and blend briefly.
- Return blended soup to the pot with the reserved cup of soup.
- Heat through.
- Serve.
RED LENTIL SOUP-TURKISH STYLE
Make and share this Red Lentil Soup-Turkish Style recipe from Food.com.
Provided by Diana Adcock
Categories Lentil
Time 1h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a medium saucepan melt butter over medium heat.
- Add onions, lentils and carrots.
- Cook, stirring often for 5 minutes.
- Add paprika and tomato paste and stir well to mix.
- Reduce heat to low and cook for a few minutes.
- Gradually add stock or water, stirring constantly.
- Simmer uncovered until lentils are v-e-r-y soft, around 30 minutes.
- Transfer to a food processor or blender and puree to smooth.
- Return to pan and add milk or lemon juice to taste.
- Taste and add salt, pepper and cayenne.
- Give it 5 minutes and taste again, adjust seasonings.
- Ladle into bowls and offer croutons and mint at the table.
TURKISH RED LENTIL SOUP WITH MINT
This soup is divine and much like you will get at any authentic Turkish restaurant. It has dynamic flavors and a lovely mild heat. I make a big batch and eat it for lunch with crusty bread and salad the entire week. Optional: Serve with additional mint and lemon wedges.
Provided by Jenna
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large pot over high heat. Cook and stir the onion in the hot oil until it begins to soften, about 2 minutes. Stir the garlic into the onion and cook another 2 minutes. Add the diced tomatoes to the onion mixture; continue to cook and stir another 10 minutes.
- Pour in the chicken stock, red lentils, bulgur, rice, tomato paste, paprika, cayenne pepper, and mint to the tomato mixture; season with salt and black pepper. Bring the soup to a boil, reduce heat to medium-low, and cook at a simmer until the the lentils and rice are cooked through, about 30 minutes.
- Pour the soup into a blender to no more than half full. Firmly hold the lid in place and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth; pour into your serving dish. Alternately, you can use a stick blender and puree the soup in cooking pot.
Nutrition Facts : Calories 168.2 calories, Carbohydrate 24.1 g, Cholesterol 0.6 mg, Fat 5.6 g, Fiber 4.4 g, Protein 6.6 g, SaturatedFat 0.8 g, Sodium 623.4 mg, Sugar 2.6 g
VEGAN TURKISH RED LENTIL SOUP
This delicious red lentil soup is super easy to make and full of flavor. It's vegan as well -- win/win! My dad combined a few different recipes over the years and this one was decidedly the winner. It's been made by many people throughout the family and is always met with great compliments! Cannot emphasize enough that you really need to use red lentils for this recipe as it's key to the taste. If you can't find them in your regular grocery store, they are always in stock at the nearest Indian food market. Best served with your favorite freshly baked bread!
Provided by Jet62879
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 1h5m
Yield 8
Number Of Ingredients 16
Steps:
- Heat olive oil in a heavy saucepan over medium heat. Add onions and 1 teaspoon salt; cook, stirring occasionally, until softened, about 8 minutes. Add thyme sprigs, garlic, cumin, and bay leaves; cook, stirring, for 1 minute more.
- Add vegetable broth, tomatoes, red lentils, tomato paste, oregano, remaining salt, and pepper to the saucepan. Cover partially and simmer, stirring occasionally, until lentils are very soft and falling apart, 30 to 45 minutes.
- Discard thyme sprigs and bay leaves. Let soup cool briefly, about 10 minutes. Transfer 4 cups of soup to a blender; blend until smooth. Mix back into the saucepan. Stir in water. Ladle soup into bowls; garnish with chopped parsley and a squirt of lemon juice.
Nutrition Facts : Calories 285.3 calories, Carbohydrate 47.3 g, Fat 5.5 g, Fiber 12.5 g, Protein 16.4 g, SaturatedFat 0.6 g, Sodium 1091.7 mg, Sugar 5.3 g
TURKISH RED LENTIL SOUP
Provided by Florence Fabricant
Categories dinner, lunch, one pot, soups and stews, appetizer, main course
Time 45m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Place the lentils and rice in a sieve, rinse well and allow to drain.
- Meanwhile, heat the oil in a heavy four-quart saucepan. Add the onion, and saute until soft but not brown. Stir in the tomato paste, tomato, paprika and cayenne pepper. Add the lentils, rice and stock. Stir well, and simmer, covered, 30 minutes, until the rice is cooked and the lentils have virtually dissolved into a puree. Stir from time to time.
- Add salt to taste. If the soup is too thick, add a little water.
- Serve each portion sprinkled with mint leaves and croutons, with lemon wedges and yogurt on the side.
Nutrition Facts : @context http, Calories 393, UnsaturatedFat 9 grams, Carbohydrate 54 grams, Fat 11 grams, Fiber 7 grams, Protein 21 grams, SaturatedFat 2 grams, Sodium 890 milligrams, Sugar 8 grams, TransFat 0 grams
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TURKISH RED LENTIL SOUP
From turkishfoodie.com
5/5 (1)Total Time 50 minsCategory SoupCalories 56 per serving
- Wash the red lentils in a wire mesh strainer and rinse them well and set aside. Put 3 tbsp of butter in a saucepan and melt it. After that add the onions and garlic and saute them 3 minutes. After the onions get softy, add the white flour and saute them about 2 minutes.
- Add the potatoes, carrots, red lentils, salt and black pepper to the saucepan and then pour the 8 cups of water on to the mix. Stir the mix 5 minutes at medium heat and then close the lid and bring to boil.
- Simmer for 20 minutes until the lentils and vegetables are tender. Then insert a hand blender into the saucepan to puree the mix to reach the consistency of you want. And then transfer the soup into a soup bowl.
- Meanwhile, in a nonstick skillet melt the 2 tbsp butter and add the red paprika powder and red paprika and cook for 1 minute.
RECIPE: TURKISH-STYLE RED LENTIL SOUP | WHOLE FOODS …
From wholefoodsmarket.com
Servings 6Calories 200 per servingTotal Time 40 mins
- In a large pot, combine lentils, broth, onion, carrot, garlic, tomato paste, cumin and cayenne and bring to a boil over high heat.
- Lower heat and simmer, uncovered, until vegetables and very tender and lentils begin to fall apart, about 25 minutes.
- Remove the pot from the heat and use an immersion blender to quickly blend the soup until it is creamy but not completely puréed.
- Or, you can blend about half the soup in a blender, but use caution when blending hot liquids: blend only in small batches, hold the lid down firmly with a kitchen towel, and begin blending on low speed.
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