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
MIDDLE EASTERN LENTIL SOUP
Known in the Middle East as Chorbat el Ads, this is a 'cooks-itself', hearty, delicious soup.
Provided by bc
Time 50m
Yield Serves 6
Number Of Ingredients 9
Steps:
- Heat oil in a pan and gently fry the chopped onions for 5 minutes.
- Add the chopped garlic, turmeric and cumin and continue cooking for a few minutes more.
- Stir in the lentils, add the stock and cook for 35 minutes. Stir several times during cooking, especially towards the end, to prevent lentils from sticking to base of pan.
- Toss in parsley, stir in lemon juice and leave to cook for 2-3 minutes more.
- No blending is necessary unless you want it really smooth.
- Serve with chunks of crusty bread.
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.
LEBANESE-STYLE RED LENTIL SOUP
This is a wonderful soup that sort of resembles split-pea. I serve it garnished with lemon wedges, and sometimes add grilled chicken breast or cooked and cubed sweet potatoes for texture. Have fun with it!
Provided by Jen Yagoobian Pfister
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 50m
Yield 8
Number Of Ingredients 9
Steps:
- Bring chicken stock and lentils to a boil in a large saucepan over high heat, then reduce heat to medium-low, cover, and simmer for 20 minutes.
- Meanwhile, heat olive oil in a skillet over medium heat. Stir in garlic and onion, and cook until the onion has softened and turned translucent, about 3 minutes.
- Stir onions into the lentils and season with cumin and cayenne. Continue simmering until the lentils are tender, about 10 minutes.
- Carefully puree the soup in a standing blender, or with a stick blender until smooth. Stir in cilantro and lemon juice before serving.
Nutrition Facts : Calories 276.4 calories, Carbohydrate 39.1 g, Cholesterol 0.6 mg, Fat 7 g, Fiber 9.1 g, Protein 16.7 g, SaturatedFat 0.9 g, Sodium 524.1 mg, Sugar 3 g
KURDISH LENTIL SOUP
Make and share this Kurdish Lentil Soup recipe from Food.com.
Provided by Stacia_
Categories Grains
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Put shelled yellow or red lentils in a medium heavy pot, and cover with cold water by 3 or 4 inches (about 10 cups).
- Bring to a quick boil, skimming froth as needed.
- Lower heat to low and let simmer, covered, until lentils are thoroughly cooked, about 30 minutes.
- For a creamy texture, whisk the mixture with a whip until smooth, a few minutes.
- Add salt, black pepper, curry powder, and broken vermicelli noodles.
- Stir well.
- Keep simmering and stir occasionally to prevent soup from sticking to the bottom of the pot until soup is nicely thickened, about 15 minutes.
Nutrition Facts : Calories 175.2, Fat 7.1, SaturatedFat 1, Sodium 1164.9, Carbohydrate 20.1, Fiber 7.9, Sugar 1.8, Protein 9
TURKISH PEA SOUP
I adapted this recipe from one for lentil soup, and called it Turkish because of the Urfa Pepper I used in it, which I found in my local Turkish grocery store. You could also use chilli flakes. If you want to use lentils instead of the peas, you can easily do so and your cooking time will be shorter. You also won't need quite as much water as you do for the peas.
Provided by Sackville
Categories Pork
Time 1h10m
Yield 3-4 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil in a large saucepan, then put in the bits of bacon and the pepper.
- Sauté for just a few seconds, then add the onion, celery and carrots.
- Cook until the onion goes clear, then add the tomato sauce and stir constantly for 1-2 minutes until the tomato sugars start to caramelise.
- Add the thyme, bay leaf and peas, plus salt and pepper to taste.
- Add 2-3 cups of water to cover the mixture.
- Stir, cover the pot and let it simmer over a low heat for about 20 minutes.
- Add another cup of water and let simmer, covered, for another 20 minutes.
- Keep checking on the pot and adding water a cup at a time until the peas are cooked and the soup is as thin or as thick as you like it.
- This takes about an hour, for me.
- Use a hand blender to blitz the soup slightly, but don't purée it.
- You still want some of the texture of the bacon and carrots.
- Remove the bay leaf and, if possible, let the soup sit for a few hours before serving to help the flavours develop.
- You may need to add some more water, salt and pepper when you re-heat it.
- If you like, you can crumble any extra bacon over the soup before serving, as well as a fresh grinding of pepper.
Nutrition Facts : Calories 491.4, Fat 23.8, SaturatedFat 5.9, Cholesterol 20.6, Sodium 432.9, Carbohydrate 51.2, Fiber 19.5, Sugar 10.5, Protein 21
KURDISH SPICY LENTIL SOUP
Make and share this Kurdish Spicy Lentil Soup recipe from Food.com.
Provided by Stacia_
Categories Lentil
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine the lentils, wheat berries, chickpeas, and 2 quarts of water in a large pot.
- Cover, bring to a boil, and skim carefully.
- Add the vegetables, tomato paste, and hot peppers.
- Cook, covered, for 1 hour.
- Add the salt and cook 30 minutes longer, or until the chickpeas are fully cooked. Serves 6.
Nutrition Facts : Calories 154.9, Fat 1, SaturatedFat 0.2, Sodium 92, Carbohydrate 28.8, Fiber 5.9, Sugar 3.8, Protein 9.5
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