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.
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
RED LENTIL SOUP-TURKISH STYLE
Make and share this Red Lentil Soup-Turkish Style recipe from Food.com.
Provided by Diana Adcock
Categories Lentil
Time 1h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a medium saucepan melt butter over medium heat.
- Add onions, lentils and carrots.
- Cook, stirring often for 5 minutes.
- Add paprika and tomato paste and stir well to mix.
- Reduce heat to low and cook for a few minutes.
- Gradually add stock or water, stirring constantly.
- Simmer uncovered until lentils are v-e-r-y soft, around 30 minutes.
- Transfer to a food processor or blender and puree to smooth.
- Return to pan and add milk or lemon juice to taste.
- Taste and add salt, pepper and cayenne.
- Give it 5 minutes and taste again, adjust seasonings.
- Ladle into bowls and offer croutons and mint at the table.
TURKISH LENTIL SOUP
I am on a bit of a soup kick right now in the quest to eat healthier. This is a recipe from my Grandmother's recipe box. I always love Grandma's cooking and this recipe is no exception! Definately comfort food.
Provided by CrockFoolery
Categories Clear Soup
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 12
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).
Nutrition Facts : Calories 188.3, Fat 3, SaturatedFat 0.7, Cholesterol 5.4, Sodium 562.2, Carbohydrate 29.4, Fiber 4.7, Sugar 4.3, Protein 12.7
TURKISH RED LENTIL 'BRIDE' SOUP
A wonderful and easy soup. Traditional Turkish soup. Garnish with lemon slices and fresh mint leaves.
Provided by Genevia Jensen
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 1h25m
Yield 4
Number Of Ingredients 11
Steps:
- Melt the butter in a large saucepan over low heat. Cook the onions in the hot butter until they are golden brown, about 15 minutes.
- Stir the paprika, lentils, and bulgur into the onions and coat with the butter.
- Add the tomato paste, vegetable stock, and cayenne pepper; bring to a boil and cook until soft and creamy, about 1 hour.
- Crumble the dried mint leaves into the soup; stir the soup and remove from heat.
- Ladle into bowls and garnish with lemon slices and fresh mint to serve.
Nutrition Facts : Calories 442.1 calories, Carbohydrate 64.2 g, Cholesterol 30.5 mg, Fat 14 g, Fiber 15.1 g, Protein 18.7 g, SaturatedFat 7.4 g, Sodium 1080.1 mg, Sugar 12.9 g
TURKISH RED LENTIL SOUP
Provided by Florence Fabricant
Categories dinner, lunch, one pot, soups and stews, appetizer, main course
Time 45m
Yield 8 servings
Number Of Ingredients 14
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.
Nutrition Facts : @context http, Calories 393, UnsaturatedFat 9 grams, Carbohydrate 54 grams, Fat 11 grams, Fiber 7 grams, Protein 21 grams, SaturatedFat 2 grams, Sodium 890 milligrams, Sugar 8 grams, TransFat 0 grams
TURKISH RED LENTIL SOUP
I was going nuts looking for the perfect red lentil soup recipe that had just the right spice blend after enjoying it immensely at my favorite local Turkish joint and getting a bit bored with my standby lentil soup recipe. This is based on various Turkish lentil soup recipes with my own flair. It didn't come out exactly like the tasty soup at Turkuaz, but it did come out good enough for me to keep making it!
Provided by the80srule
Categories Lentil
Time 40m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine everything into a pot, and bring to a boil.
- Lower the heat, loosely cover the pot, and let simmer for 25-30 minutes or until the lentils have completely softened.
- Let the soup cool for about 5-10 minutes (you can also cheat and just pop the pot in the fridge or freezer for a couple minutes while catching up on work and texting, like I did!).
- Pour the soup in a blender to puree it nicely.
- After pureeing, I sometimes like to pop in a can of big white beans like great northern beans, navy beans, cannellini, or butterbeans with a little fresh cilantro if I happen to have any on hand. These are found in piyaz, another delicious meze.
- Garnish with lemon and/or fresh mint, and serve with some delicious pitas, toasty Turkish bread, or sigara bourek!
Nutrition Facts : Calories 201.4, Fat 2.5, SaturatedFat 0.4, Sodium 370.5, Carbohydrate 34, Fiber 6.7, Sugar 2.6, Protein 12.9
RED LENTIL SOUP
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
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
VEGAN TURKISH RED LENTIL SOUP
This delicious red lentil soup is super easy to make and full of flavor. It's vegan as well -- win/win! My dad combined a few different recipes over the years and this one was decidedly the winner. It's been made by many people throughout the family and is always met with great compliments! Cannot emphasize enough that you really need to use red lentils for this recipe as it's key to the taste. If you can't find them in your regular grocery store, they are always in stock at the nearest Indian food market. Best served with your favorite freshly baked bread!
Provided by Jet62879
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 1h5m
Yield 8
Number Of Ingredients 16
Steps:
- Heat olive oil in a heavy saucepan over medium heat. Add onions and 1 teaspoon salt; cook, stirring occasionally, until softened, about 8 minutes. Add thyme sprigs, garlic, cumin, and bay leaves; cook, stirring, for 1 minute more.
- Add vegetable broth, tomatoes, red lentils, tomato paste, oregano, remaining salt, and pepper to the saucepan. Cover partially and simmer, stirring occasionally, until lentils are very soft and falling apart, 30 to 45 minutes.
- Discard thyme sprigs and bay leaves. Let soup cool briefly, about 10 minutes. Transfer 4 cups of soup to a blender; blend until smooth. Mix back into the saucepan. Stir in water. Ladle soup into bowls; garnish with chopped parsley and a squirt of lemon juice.
Nutrition Facts : Calories 285.3 calories, Carbohydrate 47.3 g, Fat 5.5 g, Fiber 12.5 g, Protein 16.4 g, SaturatedFat 0.6 g, Sodium 1091.7 mg, Sugar 5.3 g
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Servings 6Calories 200 per servingTotal Time 40 mins
- In a large pot, combine lentils, broth, onion, carrot, garlic, tomato paste, cumin and cayenne and bring to a boil over high heat.
- Lower heat and simmer, uncovered, until vegetables and very tender and lentils begin to fall apart, about 25 minutes.
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