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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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I can make only three recipes from the turkish kitchen with succes, and red lentil soup isnt one of them