Red Lentil Soup-Turkish Style

Red Lentil Soup-Turkish Style

  • Prep Time: 10 mins
  • Total Time: 1 hrs
  • Servings: 6

    • About This Recipe

    “A nice start for lamb or serve with a salad and fresh, hot bread.”

    Ingredients

  • 3teaspoonsbutter
  • 1 3/4 cupsfinely chopped onions
  • 1finely chopped carrot
  • 1cupred lentil, washed,picked over and drained
  • 2teaspoonspaprika
  • 2teaspoonstomato paste
  • 6cups chicken stock or 6cupsvegetable stock
  • 1cup milk (optional) orlemon juice(optional)
  • salt
  • pepper
  • cayenne pepper
  • crouton
  • 3teaspoonsfresh mint, snipped

    • Directions

  • In a medium saucepan melt butter over medium heat.
  • Add onions, lentils and carrots.
  • Cook, stirring often for 5 minutes.
  • Add paprika and tomato paste and stir well to mix.
  • Reduce heat to low and cook for a few minutes.
  • Gradually add stock or water, stirring constantly.
  • Simmer uncovered until lentils are v-e-r-y soft, around 30 minutes.
  • Transfer to a food processor or blender and puree to smooth.
  • Return to pan and add milk or lemon juice to taste.
  • Taste and add salt, pepper and cayenne.
  • Give it 5 minutes and taste again, adjust seasonings.
  • Ladle into bowls and offer croutons and mint at the table.

    • Reviews

  • “This was really delicious! I added a good bit of pepper and cayenne to knock it up a bit on the spicy scale. I, like many others, didn’t add the milk, but I did serve it with a few healthy spoonfuls of homemade yogurt. It’s definitely a good flavorful recipe with enough room for improvisation to satisfy everyone. Thanks DiB’s!”

  • “Well it was very good BUT 30 mins to cook the lentils! Way too short – maybe in a pressure cooker – but not on top of the stove. We had this soup in Patara, Turkey and it’s a wonder of flavor and very satisfying. Loved it!”

  • “I’m in the middle of a 21 day detox of nothing but organic fruit and veggies and this was a delicious treat! Simple to make, light and healthy.”

  • “Quick, tasty, cheap and healthy! It is very similar to homemade lentil soups we had in Turkey. I have used different recipes and this is the yummiest. Great for nights when you just want to go light w/ a sandwich or salad.Also great as a starter before grilled meat.Instead of milk- I used yogurt plopped on the top before serving.The lemon boosted the flavor just right and YOU were right about waiting 5 minutes to adjust flavorings.”

  • “I loved it and also my family. Didn’t use the milk and the croutons but used the lemon juice. I served it inside a rustic bread at a dinner party I had home(that was the third time I was making it) and everybody asked for the recipe. Thank you.”

  • “Made this last weekend and it was good.I didn’t put the milk in and I *think* I forgot the carrot, but it was very nice, and authentic to what we had for lunch recently in a local cafe in Turkey.”

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