Turkish Red Lentil SoupFrom spotthecat1 7 years ago
- 2 quarts water, vegetable stock or chicken stock (if you are not vegetarian) shopping list
- 1 T. cumin (more or less to taste) shopping list
- salt (to taste) shopping list
- 2 1/2 cups red lentils (whole or split, rinsed well) shopping list
- 2 T. vegetable oil (your favorite) shopping list
- 1 T. sweet paprika shopping list
- 1/2 t. crushed thyme leaves shopping list
- lemon slices (to garnish) shopping list
- flat leaf parsley (to garnish) shopping list
How to make it
- Bring the water or stock to a boil.
- Add the cumin, salt and red lentils. Bring back to a boil and partially cover. If there is foam, carefully scoop it out with a ladle and discard.
- Simmer until the lentils are mushy.
- Use an immersion blender, a food processor or a spoon and sieve to blend the soup to a creamy consistency.
- In a small frying pan, heat the oil and add the paprika and thyme just until sizzling and add to the soup. Stir until the oil mixture is blended into the soup.
- Check for seasoning, adjust salt.
- Add a slice of lemon and a few parsley leaves to each serving.
The Cookspotthecat1 Somewhere, TR
The Rating4 people
Fantastic recipe! I am in the mood for soup before it gets to hot outside.bluewaterandsand in GAFFNEY loved it
This really sounds good. I have some red lentils in the cupboard I just bought to make another soup recipe, but I think I'll make this instead. Great post! Thanks!auntybea in Vernon loved it