Red Lentil Soup Ezogelin Corbasi Food

RED LENTIL SOUP

Red Lentil Soup image

Try this delicious traditional turkish food recipe Red Lentil Soup

Provided by madekraft

Categories Soup

Time 50m

Number Of Ingredients 13

Ingredients

1 cup red lentil
1 onion, finely chopped
2 tbsp. butter
1 potato, finely chopped
1 carrot, finely chopped
1/2 tbsp. tomato paste
4 cup water (1 liter)
1 tsp. black pepper
1 tsp. ground red pepper
1/2 tsp. ground cumin
Salt
2 tbsp. butter
1 tsp. ground red pepper

Steps:

Heat 2 tbsp. butter on your medium pot, add your one chopped onion and saute until tender.
Add 1/2 tbsp. tomato paste to the onions and saute a little more
Add 1 cup of red lentil, 1 chopped potato, 1 chopped carrot to your pot. Pour 4 cups of water on, cover a lid on your pot and cook your soup until the vegetables soften 30-40 minutes.
When the soup is cooked, turn off your heat and stir your soup with your hand blender until it gets very smooth.
Add your 1 tsp. black pepper, 1 tsp. ground red pepper, 1/2 tsp. ground cumin, salt and stir until combined. At this point you can add some more water (about 1/2 - 1 cup) of water if you want the consistency of your soup thinner.
Make your butter sauce in another sauce pan and pour onto your red lentil soup.

RED LENTIL SOUP

Red Lentil Soup image

I used red lentils for the first time in a recipe I tagged in one of the games and loved them. So I started looking around for other recipes. I found quite a few recipes, and inspired by them, created this soup, using ingredients that I normally have at home. While this is probably 4 servings' worth, I find we generally get only two, as we really love soup!

Provided by duonyte

Categories Lentil

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 tablespoon olive oil
2 teaspoons grated fresh ginger
1 1/2 teaspoons ground cumin
1 medium red onion, peeled and chopped
3 medium carrots, peeled and chopped
3/4 cup split red lentils
5 cups low sodium chicken broth or 5 cups vegetable broth
1/2 fresh lemon (optional)

Steps:

Heat the oil in a saucepan. Add the ginger and heat, stirring, for about a minute. Add the ground cumin and stir another 30 seconds.
Add the onion and carrots and cook for about 5 minutes over medium heat, stirring frequently.
Add the lentils and broth. Bring to a boil, reduce heat and simmer for about 20 minutes, until the lentils are soft.
Remove from heat and puree with an immersion blender (or in batches in a blender or food processor). Add salt and pepper to taste, although I usually do not add any.
Add a squeeze of lemon in each serving, if you wish - I find that it adds a bright note.
Note: A spoonful of plain yogurt is a nice addition.

Nutrition Facts : Calories 238.4, Fat 5.9, SaturatedFat 1.1, Sodium 126.3, Carbohydrate 32.7, Fiber 12.8, Sugar 4.5, Protein 16.2

EZOGELIN SOUP (VEGAN TURKISH SOUP WITH LENTILS AND BULGUR)

Ezogelin Soup (Vegan Turkish Soup with Lentils and Bulgur) image

This is a delicious and healthy Turkish soup that can be cooked with basic ingredients found in any kitchen. This recipe is also vegan. You can serve it with bread crumbs and lemon wedges.

Provided by Beyza Özüdogru

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes

Time 56m

Yield 4

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil, or more to taste
1 onion, finely chopped
salt to taste
1 teaspoon ground cayenne pepper
1 tablespoon tomato paste
8 cups water
¾ cup red lentils
¼ cup white rice
¼ cup fine bulgur
1 clove garlic, minced
2 teaspoons crushed dried mint

Steps:

Heat oil in a large pot over medium heat. Add onion and salt; cook and stir until softened, about 5 minutes. Reduce heat and add cayenne; stir for 30 seconds. Stir in tomato paste for 20 seconds. Pour in water.
Increase heat to high and stir lentils, rice, bulgur, garlic, and mint into the pot. Bring to a boil; reduce heat to medium-low. Cover partially and cook, stirring occasionally, until lentils are very soft, about 35 minutes.

Nutrition Facts : Calories 283.2 calories, Carbohydrate 42.7 g, Fat 7.8 g, Fiber 8.1 g, Protein 12.2 g, SaturatedFat 1 g, Sodium 94.2 mg, Sugar 3.7 g

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