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.
- 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
- 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 sauté 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.