Turkish Food Recipes |
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Lentil Soup
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| 1. |
17 Sep 2007 Mon 09:40 pm |
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1 cup Red Lentils
4 cups of chicken broth/stock (vegetable broth/stock if you prefer)
Olive oil
1 medium carrot minced
1 medium onion finely chopped
1 celery stalk finely chopped
1 teaspoon of cumin
1/2 teaspoon of red pepper
salt/black pepper to taste
In a medium saucepan, sautee carrot, onion, celery in olive oil until softened. Add broth/stock, lentils, cumin, red pepper, salt and black pepper. Bring to a boil and then lower heat. Let simmer for one hour.
OPTIONAL STEP: Pour 1/2 of the soup into a food processor and process until all ingredients are blended. Return mixture to saucepan and let simmer another 15 minutes.
I like to put a few spoons of yogurt in my bowl on top of the soup. Squeezing a lemon wedge into the soup is quite nice too.
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| 2. |
17 Sep 2007 Mon 10:24 pm |
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Spooky... I just had this tonight 
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| 3. |
22 Sep 2007 Sat 02:39 pm |
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Delicious! 
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| 4. |
22 Sep 2007 Sat 02:50 pm |
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http://www.recipezaar.com/48403
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| 5. |
22 Sep 2007 Sat 02:58 pm |
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Quoting Elisabeth:
In a medium saucepan, sautee carrot, onion, celery in olive oil until softened. Add broth/stock, lentils, cumin, red pepper, salt and black pepper. Bring to a boil and then lower heat. Let simmer for one hour.
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My personal addition:
Before adding the stock and other ingredients, add one spoon biber salçası and one spoon domates salçası to your mixture of carrot (İ never put this, instead I use one or two cloves of garlic), onion and celery. Stir till all mixed well and right before adding the stock, add some fresh mint or a pinch of dried nane.
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Because I usually make more, one hour of simmering isnt enough. In case you double all the ingredients, I advice you to do it like this: bring the stock with the lentils to a boil, and whilst doing this, prepare the onions etc. in another pan. When you add it, you have lost less time waiting for your soup to get ready. Be carefula nd keep on stirring, because of the thickness of the soup it could get burnt on the bottom of the pan.
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Dont forget to wash your lentils in water first  You can add some salt and let them stand for the while you chop and prepare your other vegetables.
Love this soup!
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| 6. |
22 Sep 2007 Sat 02:59 pm |
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Quoting Roswitha: http://www.recipezaar.com/48403 |
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| 7. |
22 Sep 2007 Sat 03:01 pm |
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Thanks, Deli-Kizin, you must be a very good cook!
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| 8. |
22 Sep 2007 Sat 03:04 pm |
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Quoting Roswitha: Thanks, Deli-Kizin, you must be a very good cook! |
If only I were I can make only three recipes from the turkish kitchen with succes, and red lentil soup isnt one of them I know how to make red lentil soup and mine always tastes good if I may say so myself, but I never get the structure right.. its either to thick or too watery
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| 9. |
23 Sep 2007 Sun 12:45 am |
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I usually do add some fresh tomato, but you don't have to.
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| 10. |
23 Sep 2007 Sun 11:11 pm |
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yum yum
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| 11. |
26 Sep 2007 Wed 01:58 am |
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Quoting Elisabeth: I usually do add some fresh tomato |
İf you want to give it more thickness,and be warming more in winter you can add potato to it too.
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| 12. |
26 Sep 2007 Wed 04:40 am |
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Sounds delicious although I dont like cooking
My mother says that just for this I will lose -10000 points with a man...!!!!! I dislike to hear that because I think if someone likes you , it is with or without being a good cooker...
I am out of subject , sorry to ramble on !
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| 13. |
26 Sep 2007 Wed 08:03 am |
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Just find yourself a man who cooks!
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| 14. |
20 Nov 2009 Fri 01:09 am |
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It´s nice to add isot-pepper on top when serving and personally I like chopped raw onion in the soup.
I have finally mastered it, the food processor and high-pressure cooker did the trick.
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| 15. |
20 Nov 2009 Fri 01:19 am |
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It´s nice to add isot-pepper on top when serving.
What´s "isot-pepper"? I have some red Turkish pepper that I add to EVERYTHING!! It´s best to add it to food that you´re cooking, because it gives off a delicious lemony taste. You have to be careful though not too add too much.
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| 16. |
20 Nov 2009 Fri 01:30 am |
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What´s "isot-pepper"? I have some red Turkish pepper that I add to EVERYTHING!! It´s best to add it to food that you´re cooking, because it gives off a delicious lemony taste. You have to be careful though not too add too much.
Isot is a special kind of Turkish pepper produced in Urfa. It is made of peppers that are laid down to dry in the sun for three days (each day the colour changes and the last day it turns black). Then the peppers are crushed, mixed with a bit of olive oil and salt. I use it in nearly every dish, when I put chees on bread to melt in the oven I put it, in soups, meat, (especially minced meat!), actually basically anything. It is a hot pepper but not one that burns your throat!
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