The most well-known and most preferred lentil soup of Turkish cuisine. In the classical method, the pulp of boiled lentils is removed through a sieve. Thus, the lentil skins that spoil the color of the soup are also excluded from the game. When the flour roux roasted in pure butter is added, a wonderful soup emerges. Enjoy your meal!
Take the red lentils in a colander, wash them under plenty of water and leave to drain.
Take the lentils in a deep soup pot and add the hot broth and salt. Peel and chop the onion and carrot into large pieces and add to the lentils. (If you want a thicker soup, you can add a small potato)
Cook on medium heat for about half an hour until all the ingredients are soft. Lentils may bubble and foam up, so do not close the lid and remove the occasional foam.
Place a large, fine mesh strainer over a deep bowl, transfer the cooked lentils to the strainer and mash with a wooden spoon.
Melt 2 tablespoons of butter and 1 tablespoon of oil in a soup pot. When the oil is hot, add 1 tablespoon of flour and 1 teaspoon of salt, stirring constantly, until the flour turns pink.
Slowly add the drained lentil cuttlefish to the roasted flour and stir constantly. Season with salt and pepper. Since the soup is a roux soup, it may thicken as you wait. You can add hot water and adjust the consistency if desired. Finally, boil your soup one more time and turn off the heat.
Note: If you prefer bitter in soups, heat the butter and fry 1 teaspoon of red pepper flakes until foamy and pour over the soups before serving.
On the other hand, chop the stale bread in 1cm x 1cm cubes. Take the remaining butter in the pan and fry the bread cubes until pink. If you wish, you can bake your breads in a 180 degree oven for 15 minutes.
Menu recommendation: strained lentil soup, chicken with vegetables in the oven bag, stuffed peppers with olive oil, keskül
You can serve your soup hot with toasted bread and lemon wedges. Enjoy your meal!
Keep in mind: You can click on each ingredient to find other recipes that use that ingredient.
Red Lentils:
Red lentils are a rich source of plant-based protein and fiber, supporting digestive health and helping regulate blood sugar levels. Their iron and folate content contributes to blood formation and boosts energy metabolism. They are also abundant in B vitamins. Red lentils pair wonderfully with spices like mint, chili flakes, and cumin, as well as onions, garlic, carrots, and tomato paste, adding flavor to soups, patties, and salads.
Dry Onion:
Dry onion is a kitchen staple and a powerful antioxidant source. Its quercetin content helps protect the body against free radicals, reduces inflammation, and may support heart health. Rich in Vitamins C and B6, and manganese, it strengthens the immune system. Its prebiotic fibers contribute to digestive health. It is widely used in dishes ranging from meat dishes to vegetable sautés, pilafs, and soups. It pairs perfectly with garlic, tomatoes, peppers, and red meat.
Carrot:
Carrots are renowned for their rich beta-carotene, which the body converts into Vitamin A, crucial for eye health (especially night vision) and skin regeneration. Their high fiber content aids digestion and promotes satiety. Potent antioxidants also protect cells. To maximize the absorption of their beneficial compounds, carrots are best consumed with healthy fats like olive oil. Versatile in both sweet and savory dishes, they pair wonderfully with fruits like apple, orange, and ginger, or in meat dishes.
Liquid Oil:
Liquid oils (sunflower, olive, etc.) are essential kitchen ingredients that add flavor to dishes and contain healthy unsaturated fatty acids and vitamin E. Ideal for frying, salad dressings, baking, and sautéing. They pair perfectly with vegetables, meats, legumes, and grains. They offer easy cooking.
Butter:
Butter is a rich, flavorful fat derived from milk. It contains fat-soluble vitamins like A, D, E, and K2, along with healthy fatty acids, serving as an energy source. It's easily digestible. Butter enhances the taste of meals and rice dishes, is spread on bread, or used in sauces. It's indispensable for breakfast tables and various recipes.
Flour:
Flour is a fundamental foodstuff obtained by grinding grains. It provides our body with a long-lasting energy source, especially through complex carbohydrates. Varieties like whole wheat flour, thanks to their high fiber content, support digestive health, provide a feeling of fullness, and help stabilize blood sugar levels. It also contains essential B vitamins (especially B1, B3, B9) and important minerals such as iron and magnesium, which are crucial for nervous system functions, energy production, and blood formation. It is versatile in the kitchen; forming the base for baked goods like bread and pastries when combined with milk, eggs, and yeast, while also being used to thicken sauces or create harmonious flavors with vegetables.
Stale Bread:
Stale bread is a valuable ingredient with a lower glycemic index than fresh bread. Starch retrogradation ensures slower blood sugar rise, prolonged satiety, and fiber for digestive health. It's budget-friendly and prevents waste. Ideal as croutons in soups, a binder in meatballs, or in desserts (e.g., bread pudding). It pairs well with dairy, spices, and vegetables.
Chili Pepper:
Red Pepper Flakes, beyond adding a unique heat to dishes, can help boost metabolism due to the capsaicin it contains. It also supports the body with its antioxidant properties and can benefit digestion. It pairs wonderfully with garlic, tomato, olive oil, and various meat dishes; it also adds depth to pasta and soups.
Lemon:
Lemon is a citrus fruit rich in Vitamin C, supporting the immune system and acting as a powerful antioxidant. Its citric acid stimulates bile production, aiding digestion and enhancing nutrient absorption. It contributes to the body's alkaline balance, supporting detoxification processes. Furthermore, it benefits skin health and may help prevent kidney stone formation. It pairs well with honey, ginger, mint, or olive oil.
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