Red lentils cook quickly and have a pleasant flavor. They are perfect for cream soup.
This Turkish soup is usually served with butter (or oil) and red pepper sauce. It goes really well with this soup.
I ate it with my own baked ciabatta, I toasted it and drizzled it with walnut oil.
Turkish lentil soup
You will need:
- 1 st. (200 g) red lentils
- 1200 ml broth (I mix homemade broth with water)
- 1/2 onion, finely chopped
- 2 cloves of garlic, chopped
- 1 stalk celery, finely chopped
- 1 medium sized carrot, finely chopped
- 1 large potato, diced
- 2 teaspoons. sh. tomato paste
- salt, pepper, cumin
- oil for frying
- parsley, hot pepper flakes
- apple cider vinegar or lemon juice
For the sauce:
- 2 teaspoons. sh. butter
- 1 tea. sh. red pepper powder
How to do it
Heat oil in a pan on medium. heat Add onions, carrots, celery. Fry for about 5 minutes until the onions are golden and the vegetables are soft.
Add garlic, a pinch of cumin and fry for 30 seconds. Mix everything with tomato paste.
Add lentils, potatoes, broth. Heat, reduce the temperature. until low and after covering the pan, cook for about 20-25 minutes. or until the lentils are soft.
Add salt, pepper, cumin to taste.
Grind everything in a food processor. Melt butter in a small pan, mix with paprika. Serve drizzled with this sauce, apple cider vinegar, sprinkled with parsley and hot pepper flakes.
“Tasting with Aušra”