Red Lentil Soup Recipe Turkish Style
Smooth Textured Red Lentil Soup With Lemon
Equipment
- 1 Immersion blender
- 1 colander
- 1 soup pot
- 1 soup ladle
Ingredients
- 1 cup of water red lentil prewashed and drained
- 1 piece onion middle sized
- 1 piece potatoe
- 1 piece carrot
- 1 tbsp flour
- 1 tbsp butter
- 1 leave daphne dried -this ingredient is optional
- 1 dessert spoon salt You may change the amount of salt according to your preference.
- 7 cup hot water one cup is 200 ml.
- 1 dessert spoon turmeric This ingredient is optional
- 3 tbsp olive oil For the sauce
- 2 desert spoon red pepper You may change the amount of red pepper accordiğng to your preference.
Instructions
- Prewash them under cold water and drain.1 cup of water red lentil
- Wash and peel off the potatoe, carrot and onion then slice them thinly1 piece potatoe, 1 piece carrot, 1 piece onion
- Saute the onion with olive oil for 3 minutes in the pot.
- Saute carrot for 3 more minutes.
- Add potatoe, dried leave of daphne, butter and red lentils and saute for 3 more minutes.
- Add flour and hot water in the pot.
- Remove the foam with help of a soup ladle
- Close the lid and cook on medium heat for 25 minutes.
- Add salt and turmeric (optional) and cook 5 more minutes
- Revome the leave of daphne
- Add olive oil and red peppers into a pan and saute for 1 minute.
Notes
Notes:
- Be sure that the red lentils are well-washed, drained and redried.
- Pay attention to the sauteing times of each ingredient. Do not saute them all in once. This patience pays off with maximum taste of this delicious soup.
- During the 25 minutes cooking time, be sure to stir it tima to time to avoid the red lentils sink.
- You may think that the dried leave of daphne is negligeable but it adds an impeccable aroma to the soup believe me.
- Traditionally this soup is being served along with 1-2 slices of lemon.
- If you wish you may prefer to add 4-5 dops of lemon juice on top of the soup sauce just before serving.
- You may combine this soup with almost every dish but it goes perfectly well especially with chicken sauté, eggplant with ground beef and Turkish style rice pilaf.