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Authentic Turkish-Style Red Lentil Soup Recipe

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Ingredients

Adjust Servings:
1 cup red lentil, washed and cleaned
4 cups vegetable stock
1/4 cup mild onion, finely chopped
1/2 cup white potato, peeled and diced
1 teaspoon paprika
1 teaspoon salt (to taste)
pepper (to taste)

Nutritional information

188.2
Calories
10 g
Calories From Fat
1.1 g
Total Fat
0.2 g
Saturated Fat
0 mg
Cholesterol
632.3 mg
Sodium
33.6 g
Carbs
5.9 g
Dietary Fiber
0.7 g
Sugars
12.5 g
Protein
79g
Serving Size

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Authentic Turkish-Style Red Lentil Soup Recipe

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    I have made this twice in the past few days. I did take note of reviewers suggestions. I didn't have red lentils but used some mixed lentils that had a mix of orange and regular ones. used chicken stock along with 1 teaspoon of chicken bouillon granules instead of salt. I added an additional 1/2 teaspoon of paprika. Then added 1/8 teaspoon of red pepper flakes, 1/2 teaspoon ground cumin, and 1/2 cup water. Using a slow simmer with a lid on the pot for 40 minutes helped. used some carrots instead of potatoes with the first batch, and left them out of the second batch. I found it better to cook the carrots separately in the microwave to make sure the lentils were soft and the carrots would not be overcooked. I liked the looks of the soup without blending or mashing. The second day used them as a side dish, which worked well with a casserole and zucchini. Next time I plan to use my small crockpot on high, which would eliminate the need for stirring. If serving it to children, omit the red pepper flakes. It's a great recipe and I will be making it often :)

    • 70 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Turkish Red Lentil Soup, Another delectable entry for the Zaar World Tour from the enticing World Vegetarian Cookbook by Madhur Jaffrey This is simple enough to prepare midweek and comforting as the first cold air of fall arrives , I have made this twice in the past few days I did take note of reviewers suggestions I didn’t have red lentils but used some mixed lentils that had a mix of orange and regular ones used chicken stock along with 1 teaspoon of chicken bouillon granules instead of salt I added an additional 1/2 teaspoon of paprika Then added 1/8 teaspoon of red pepper flakes, 1/2 teaspoon ground cumin, and 1/2 cup water Using a slow simmer with a lid on the pot for 40 minutes helped used some carrots instead of potatoes with the first batch, and left them out of the second batch I found it better to cook the carrots separately in the microwave to make sure the lentils were soft and the carrots would not be overcooked I liked the looks of the soup without blending or mashing The second day used them as a side dish, which worked well with a casserole and zucchini Next time I plan to use my small crockpot on high, which would eliminate the need for stirring If serving it to children, omit the red pepper flakes It’s a great recipe and I will be making it often :), Best soup ever


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    Steps

    1
    Done

    Place the Red Lentils in a Colandar and Rinse.

    2
    Done

    Sift Through to Remove and Debris or Damaged Beans.

    3
    Done

    Place the Washed and Cleaned Lentils Into a Medium Pot With the Stock, Potatoes, Onions and Paprika.

    4
    Done

    Bring the Pot to a Boil and Reduce to a Simmer.

    5
    Done

    Loosely Place a Lid on the Pot Leaving Slightly Ajar as to Allow Some Evaporation.

    6
    Done

    Cook For 40-40 Minutes Until the Lentils Are Tender.

    7
    Done

    Add Salt and Pepper to Taste.

    8
    Done

    Place All but 1 Cup of the Soup Into a Blender or Food Processor and Blend Briefly.

    9
    Done

    Return Blended Soup to the Pot With the Reserved Cup of Soup.

    10
    Done

    Heat Through.

    11
    Done

    Serve.

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    Clara Bailey

    Culinary historian exploring recipes and techniques from ancient civilizations.

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