Lentil Soup
But, my preferences aside, soup is an important part of home food, so I want to add soups to this blog. And what better soup than Turkish red lentil soup, which is a staple on most tables around here in winter time. This is one of the few dishes where spice is used. Always paprika and some people even put cayenne on it. And then always lemon on top.
INGREDIENTS
|
|
INSTRUCTIONS
- Heat the olive oil in a large pot over high heat. Cook and stir the onion in the hot oil until it begins to soften, about 2 minutes. Stir the garlic into the onion and cook another 2 minutes. Add the diced tomatoes to the onion mixture; continue to cook and stir another 10 minutes.
- Pour in the chicken stock, red lentils, bulgur, rice, tomato paste, paprika, cayenne pepper, and mint to the tomato mixture; season with salt and black pepper. Bring the soup to a boil, reduce heat to medium-low, and cook at a simmer until the the lentils and rice are cooked through, about 30 minutes.
- Pour the soup into a blender to no more than half full. Firmly hold the lid in place and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth; pour into your serving dish. Alternately, you can use a stick blender and puree the soup in cooking pot. Do not forget to serve with lemon wedges and extra cayenne and paprika.
Shamelessly filched from:
Thank you All Recipes! :-)
Images: Unsplash and Freepik.
0 Comments