Turkish Green Lentil Soup Recipes
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
TURKISH GREEN LENTIL SOUP
A simple, hearty dish made with green lentils and onions. Original recipe from Binnur's Turkish Cookbook. http://www.turkishcookbook.com
Provided by Dannielle W.
Categories Turkish
Time 55m
Yield 4-5 serving(s)
Number Of Ingredients 9
Steps:
- Sautee the onion with butter for 4-5 minutes in a medium-sized pot.
- Then add the flour, stir and cook for another 2-3 minutes.
- Pour in the hot water slowly, stirring constantly. Make sure the flour doesn't clump.
- Add in the washed and drained lentils, salt and cumin.
- Cook until the lentils are soft on medium heat. Stir occasionally. Taste it along the way and if necessary, add more salt or water. Pour the soup into your soup bowls with a ladle.
- Mix the garnish ingredients in a small bowl. Pour 1 tbsp of the garnish in each soup bowl.
Nutrition Facts : Calories 206.3, Fat 6.3, SaturatedFat 3.7, Cholesterol 15.3, Sodium 640, Carbohydrate 27.7, Fiber 11.6, Sugar 1.9, Protein 10.2
GREEN LENTIL SOUP
Make and share this Green Lentil Soup recipe from Food.com.
Provided by ratherbeswimmin
Categories Lentil
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- In a big soup pot, saute bacon over medium heat until browned and crispy; about 5 minutes.
- Remove with a slotted spoon to a plate lined with paper towels; set aside.
- Add in garlic, celery, onion, carrot, bay leaves, and thyme to the pot; saute until vegetables are softened, about 6 minutes.
- Add in lentils, stock, and tomatoes w/ juice; bring to a boil.
- Decrease heat and simmer until lentils are tender, about 45 minutes.
- Thin with a little more stock, if needed, and simmer for 5 minutes, or until hot.
- Discard bay leaves; season to taste with salt and pepper.
- Ladle into heated bowls and garnish with reserved bacon.
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- Heat a large thick bottomed pot over medium heat. Add the oil, onion and carrot. Sauté, stirring regularly, until softened but not coloured, 8-10 minutes.
- Add the garlic, tomato paste, red pepper paste and sugar. Fry, stirring constantly, until aromas fill your kitchen and the tomato and pepper pastes have been cooked through and mixed well with the other ingredients, 1-2 minutes. Add the lentils and give it all a good stir.
- Add the water and season to taste with salt and pepper. The amount of water is for a fairly thin Turkish-style soup. Reduce the amount to 1 ltrs for a thicker version. Bring to a boil, pop on a lid and turn the heat down to low. Leave to simmer until the lentils are cooked through and starting to fall apart, around 15 minutes.
- Whizz with a stick blender (or regular blender, making sure not to overfill it). Leave off the heat for a few minutes.
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