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Turkish Creamy Of Red Lentil Soup

by Alex Bayev
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Lentil soup is one of Turkey’s most popular national dishes. It can be found there on almost any restaurant’s menu. Even outside Turkey, this soup has gained popularity practically all over Europe and in Middle Eastern countries.

It was not invented by Turks. The first mention of lentil soup is found in the Bible and one of the comments of Aristophanes, the ancient Greek poet. I admit that I honestly have no idea how the biblical version of the soup differed from the modern Turkish and whether it was different at all. Most likely it did differ in some way.

Anyway, today we are going to cook the Turkish version of this soup.

Allow me to briefly tell you why this lentil soup deserves your attention.

  1. The soup cooks very quickly. From the beginning of cooking to serving, you will need just 30-40 minutes. Of these, 5-7 minutes are to prepare the ingredients (peel and cut potatoes, carrots, onions), 5 minutes are to fry the vegetables. Then it remains only to boil the lentils and puree everything once done. Oh, and a minute to make the deliciously fragrant paprika butter for a topping.
  2. Despite the simplicity of the cooking process and the ordinariness of the ingredients, the soup turns out to be very nutritious, fragrant, and rich.
  3. The soup costs practically nothing in the financial sense. Creamy butter is probably the most expensive ingredient, and it can be replaced with vegetable oil if desired.

In addition to these 3 points, you could tell us about the usefulness of soup and a dozen, if not hundreds of healing properties of lentils. But I am not a nutritionist to talk about these aspects. So, rather, let’s cook it at the first opportunity. After that, don’t forget to tell us in the comments how delicious it was.

What you need

Ingredients

  • 2 tbsp. vegetable oil
  • 200 g red lentils
  • 1 carrot
  • 1 onion
  • 1 potato
  • 1 tomato
  • 2 garlic cloves
  • 1 tbsp. tomato paste
  • ½ chili pepper (optional)

To serve:

  • 1 tbsp. paprika
  • 20-30 g butter

Hardware

  • Blender (submersible or stationary)

Method

Step 1. Dice onions, carrots, and potatoes. Randomly slice the tomatoes and finely chop the garlic.

Peel 1 onion, 1 carrot, and 1 potato, then cut into small dice. 

Finely chop 2 peeled garlic cloves.

Cut 1 tomato into quarters and then cut those in half again.

Cut the chili pepper (if you use and like it hotter) in half and remove the seeds.

Turkish Lentil Soup Recipe. 1. Dice onions, carrots, and potatoes. Randomly slice the tomatoes and finely chop the garlic.

Step 2. Wash the lentils by straining them 2-3 times under running water.

Weigh 200 grams of red lentils (approximately 1 cup), pour into a colander, and pour water over. Rinse lentils for 10-15 seconds, then drain. Repeat the washing process a couple more times.

Turkish Lentil Soup Recipe. 2 Wash the lentils by straining them 2-3 times under running water.

Step 3. In a saucepan, fry onion in 2 tbsp. of vegetable oil, add garlic, and fry for another minute. Add carrots, potatoes, tomato paste, washed lentils, and pour in 1.5 liters of boiling water. Cover with the lid and cook for 20 minutes on low heat.

Take a saucepan of 3+ liter capacity and place on medium heat.

Pour in 2 tbsp. of vegetable oil, heat it, and add the sliced onions. Fry for a couple of minutes until soft. Add the garlic and stir-fry for another minute.

Next, add the sliced potatoes, tomatoes, tomato paste, lentils, and chili pepper(if you use). Gently stir-fry the contents of the saucepan for a few minutes then pour in 1.5 liter boiling water.

Bring it to the boil and cover it with a lid. Reduce the heat and simmer for 20 minutes until the lentils are soft.

Turkish Lentil Soup Recipe. In a saucepan, fry onion in 2 tbsp. of vegetable oil, add garlic, and fry for another minute. Add carrots, potatoes, tomato paste, washed lentils, and pour in 1.5 liters of boiling water

Step 4. Season. Puree the soup with an immersion blender or pour it into a bowl and use a stationary one. Season well with salt and pepper.

Add salt and pepper. If you use an immersion blender, plunge it directly into the pot. If stationary, pour the soup into the blender bowl and puree.

Before liquidizing the soup chili pepper it is advisable to take the half chili pepper out.

Taste and season with salt and pepper.

Turkish Lentil Soup Recipe. Season. Puree the soup with an immersion blender or pour it into a bowl and use a stationary one. Season well with salt and pepper.

Step 5. To serve, melt butter in a small pan, add paprika, and stir. Pour the soup into warmed bowls and pour the melted paprika butter over the top.

Before serving, melt 20-30 g of butter on low heat. When the butter melts and becomes golden, add 1 tbsp of paprika and mix. Pour the soup into bowls and serve with the freshly prepared fragrant butter. 

Turkish Lentil Soup Recipe. To serve, melt butter in a small pan, add paprika, and stir. Pour the soup into warmed bowls and pour the melted paprika butter over the top.
Turkish Lentil Soup Recipe. Step - by - step Recipe
Turkish Lentil Soup Recipe. Step - by - step Recipe

Turkish Cream of Lentil Soup

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Lentil soup is one of Turkey’s most popular national dishes. It can be found there on almost any restaurant's menu. Even outside Turkey, this soup has gained popularity practically all over Europe and in Middle Eastern countries.
It was not invented by Turks. The first mention of lentil soup is found in the Bible and one of the comments of Aristophanes, the ancient Greek poet. I admit that I honestly have no idea how the biblical version of the soup differed from the modern Turkish and whether it was different at all. Most likely it did differ in some way.
CourseSoup
CuisineTurkish
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Calories1451kcal

Equipment

  • Blender (submersible or stationary)

Ingredients 

  • 2 tbsp. vegetable oil
  • 200 g red lentils
  • 1 carrot
  • 1 onion
  • 1 potato
  • 1 tomato
  • 2 garlic cloves
  • ½ red chili pepper optional

To serve:

  • 1 tbsp. sweet paprika
  • 30 g butter

Instructions

  • Dice onions, carrots, and potatoes. Randomly slice the tomatoes and finely chop the garlic.
  • Wash the lentils by straining them 2-3 times under running water.
  • In a saucepan, fry onion in 2 tbsp. of vegetable oil, add garlic, and fry for another minute. Add carrots, potatoes, tomato paste, washed lentils, and pour in 1.5 liters of boiling water. Cover with the lid and cook for 20 minutes on low heat.
  • Season. Puree the soup with an immersion blender or pour it into a bowl and use a stationary one. Season well with salt and pepper.
  • To serve, melt butter in a small pan, add paprika, and stir. Pour the soup into warmed bowls and pour the melted paprika butter over the top.

Nutrition

Calories: 1451 kcal | Carbohydrates: 181 g | Protein: 61 g | Fat: 59 g | Saturated Fat: 40 g | Cholesterol: 65 mg | Sodium: 302 mg | Potassium: 3703 mg | Fiber: 75 g | Sugar: 15 g | Vitamin A: 19657 IU | Vitamin C: 108 mg | Calcium: 215 mg | Iron: 21 mg
Nutrition Facts
Turkish Cream of Lentil Soup
Amount Per Serving
Calories 1451 Calories from Fat 531
% Daily Value*
Fat 59g91%
Saturated Fat 40g250%
Cholesterol 65mg22%
Sodium 302mg13%
Potassium 3703mg106%
Carbohydrates 181g60%
Fiber 75g313%
Sugar 15g17%
Protein 61g122%
Vitamin A 19657IU393%
Vitamin C 108mg131%
Calcium 215mg22%
Iron 21mg117%
* Percent Daily Values are based on a 2000 calorie diet.
Turkish Lentil Soup Recipe. Step - by - step Recipe

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