Turkish lentil soup

WhatsApp Image 2020-02-01 at 7.35.19 PM

My mom is Turkish originally, but I tasted this lentil soup during a visit to Istanbul. I immediately loved it, the only lentil soup that I had before was lentil lemon soup with chard. I will be sharing the recipe soon on the blog. But this soup is like a cream of orange lentils, cumin has a say in it.

I love cooking and eating soups. I think its the perfect meal at night, supper, je soupe, tu soupes.

INGREDIENTS

  • 2 1/2 Cups Red lentils
  • 3 carrots medium size
  • 1 celery stick
  • 1 medium size onion
  • 1 medium size tomato
  • 1 potato or 1 handful of rice
  • 1 garlic clove
  • 1 chicken stock cube or homemade stock or vegetable stock
  • 1 1/2 tsp cumin
  • salt, ground pepper
  • fried pitta bread or baked.
  • olive oil
  • Smoked paprika

METHOD

  • peel and slice all the vegetables into medium size cubes
  • Wash the lentils under running water until the water is clear
  • Cut the onions and garlic into slices
  • In a cast iron pot or a pressure cooker, drizzle some olive oil in a circular movement.
  • Add the onions and brown them until light golden and tender on medium heat.
  • Add the washed lentils and vegetables and saut√© them for two minutes.
  • Add water until it is generously covered and the chicken stock.
  • Salt, smoked paprika
  • Let it cook for 35 minutes or until all the ingredients are cooked and tender. You may need to add water during the cooking process, we are making a soup and we need broth.
  • With a hand blender, mash all the ingredients until smooth and creamy.
  • On low heat, cook the soup for 12 minutes, do not add salt again in this process but add more pepper if needed and the cumin.
  • When you get the right texture and taste, add salt and cook again for 5 minutes
  • SSSSSoup is ready. Bake pitta bread with a drizzle of oil and cumin.
  • Serve your soup and garnish with bread rolls and a squeeze of lemon.
  • Done

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