Lentil Soup Recipe
There's nothing like a hot soup in the cold weather with winter coming. It is a Turkish classic, a source of healing and taste that cannot be tried even for breakfast. Moreover, it is a complete energy store with high protein cereals. A warm start to your evening meals. Bon Appetit!
Ingredients:
For: 4 People
Prep: 10 Min
Cook: 20 Min
| Ingredients for Soup: | |||
| Red Lentils | 1 Cup | ||
| Broken Rice | 2 Tbsp | ||
| Fine Bulgur | 2 Tbsp | ||
| Dry Onion (Medium size) | 1 Qty | ||
| Garlic (crushed) | 1 Clove | ||
| Butter | 2 Tbsp | ||
| Fine Salt | 1 Tsp (large) | ||
| Black Pepper | 1 Tsp | ||
| Butter | 1 Tbsp | ||
| Pepper Paste | 1 Tbsp | ||
| Tomato Paste | 1 Tbsp | ||
| Ingredients for Service: | |||
| Dried Mint | 2 Tsp (large) | ||
| Chili Pepper | 1 Qty | ||
| Butter | 1 Tbsp | ||
Steps:
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Rinse the lentils, bulgur and rice and wash them thoroughly.
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Peel and chop the onions. Finely chop the garlic too. Melt the oil in a saucepan and fry the onions and garlic until they turn pink.
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Add the tomato paste and fry for 1-2 minutes until their odor comes out.
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Add the washed lentils, bulgur and rice to the pot and turn it for a few turns, then add salt, pepper and broth (or drinking water) and cook on high heat until it boils, then on medium heat with the lid slightly ajar.
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When all the ingredients are softened and thickened, pass them through a hand blender. If you prefer grainy soups, do not thin too much.
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For serving, fry the mint and chili peppers in the heated butter until foamy. You can serve the sauce by adding it to the pot, or by pouring it over the serving bowls.
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Take the soup off the fire and let it rest for 5-10 minutes, and serve it hot with lemon slices. Bon Appetit!
50 Min
