Classic Lentil Soup Recipe
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. We also recommend that you try it this way. Enjoy your meal!
Ingredients:
For 4 people
🕐 Preparation: 15 min.
🕐 Cooking: 45 min.
| For the Soup: | ||||
|---|---|---|---|---|
| Red Lentils | 1.5 | Cup | ||
| Dry Onion | 1 | Qty | ||
| Carrot | 1 | Qty | ||
| Liquid Oil | 1 | Tbsp | ||
| Butter | 2 | Tbsp | ||
| Flour | 2 | Tbsp | ||
| Water ((Meat Water)) | 5 | Cup | ||
| Salt | 1 | Tsp (large) | ||
| Black Pepper (White) | 1 | Tsp | ||
| For the Presentation: | ||||
|---|---|---|---|---|
| Liquid Oil | 2 | Tbsp | ||
| Stale Bread (Without Shell) | 4 | Slice | ||
| Chili Pepper | 1 | Tsp (large) | ||
| Lemon (Sliced) | 2 | Qty | ||
Instructions:
-
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)
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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.
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Place a large, fine mesh strainer over a deep bowl, transfer the cooked lentils to the strainer and mash with a wooden spoon.
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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.
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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.
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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.
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On the other hand, chop the insides of stale bread into 1cm x 1cm cubes. Heat the remaining oil in the pan and fry the bread cubes until golden brown. If you wish, you can bake your bread in the oven at 180 degrees for 15 minutes.
-
You can serve your soup hot with toasted bread and lemon wedges. Enjoy your meal!
Soup Legume
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