Turkish Lentil Soup Food

TURKISH LENTIL SOUP "MERCIMEK CORBASI"

Steps:

• Chop 1 onion, potato and, carrots roughly.
• Add 3-4 olive oil to the big deep pan or pressure cooker, add the veggies and begin to stir.
• Add the spices mint, cumin, red pepper, salt and, a bit of turmeric (optional) for deeper color
• Add washed red lentils, garlic half tbsp flour, and continue to stir for about 2 minutes.
• Add about 2 cups of chicken or meat stock and add 3 cups of water.
• Cook about 30 minutes or until veggies and lentils are soft.
• Turn it into a puree with a hand blender or food processor. Add more hot boiled water until it is in the desired consistency.
• For the butter sauce melt the butter and olive oil. Add red pepper flakes or paprika and heat up until a nice smell coming from the pepper flakes about 10 seconds.
• Drizzle over the soup in the pan or after serving to a plate and enjoy! Afiyet Olsun!

TURKISH RED LENTIL SOUP WITH MINT

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.

TURKISH LENTIL SOUP

Steps:

• Heat a large thick bottomed pot over medium heat. Add the oil, onion and carrot. Sauté, stirring regularly, until softened but not coloured, 8-10 minutes.
• Add the garlic, tomato paste, red pepper paste and sugar. Fry, stirring constantly, until aromas fill your kitchen and the tomato and pepper pastes have been cooked through and mixed well with the other ingredients, 1-2 minutes. Add the lentils and give it all a good stir.
• Add the water and season to taste with salt and pepper. The amount of water is for a fairly thin Turkish-style soup. Reduce the amount to 1 ltrs for a thicker version. Bring to a boil, pop on a lid and turn the heat down to low. Leave to simmer until the lentils are cooked through and starting to fall apart, around 15 minutes.
• Whizz with a stick blender (or regular blender, making sure not to overfill it). Leave off the heat for a few minutes.
• Meanwhile, melt the butter (or extra virgin olive oil) in a small pan or pot until melted and bubbling (or hot, in the case of the oil). Take off the heat and stir in the Aleppo pepper.
• Serve the soup warm with a spoonful of chili butter as well as a sprinkling of freshly chopped flat-leaf parsley, if you like. And don't forget a squeeze of lemon juice.

TURKISH RED LENTIL SOUP

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.

TURKISH LENTIL SOUP

Steps:

• In a large saucepan, over high heat, bring stock to boil.
• Add onions, garlic, carrots, lentils, parsley, bay leaf, cumin, thyme, salt and pepper.
• Reduce heat; simmer, uncovered, stirring occasionally for 15 - 20 minutes or until vegetables and lentils are tender.
• Discard bay leaf.
• Remove 3 cups of soup. Process (in batches) in food processor or blender until smooth.
• Return to saucepan. Simmer for 5 minutes.
• Adjust seasonings.
• Squeeze lemon juice into individual servings.
• Freezes well. (244 calories per 1 1/2 cup of soup).

TURKISH RED LENTIL SOUP

Steps:

• Place the lentils and rice in a sieve, rinse well and allow to drain.
• Meanwhile, heat the oil in a heavy four-quart saucepan. Add the onion, and saute until soft but not brown. Stir in the tomato paste, tomato, paprika and cayenne pepper. Add the lentils, rice and stock. Stir well, and simmer, covered, 30 minutes, until the rice is cooked and the lentils have virtually dissolved into a puree. Stir from time to time.
• Add salt to taste. If the soup is too thick, add a little water.
• Serve each portion sprinkled with mint leaves and croutons, with lemon wedges and yogurt on the side.