Turkish Lentil Soup Ingredients
- Red lentils 1.5 cups
- Pure cold cold water 3 liters
- Tomato paste 2 tablespoons
- Wheat flour 1 tablespoon
- Ground paprika 1 tablespoon
- Fresh mint 4 sprigs
- Dried ground oregano to taste
- Dried ground basil to taste
- Red pepper (hot), ground to taste
- Olive oil 3 tablespoons
- Salt to taste
- 1 medium lemon
- Main ingredients: Beans, Tomato, Mint
- Serving 8 servings
- World CuisineAsian, Oriental
Sieve, tablespoon, large pan with a lid - 2 pieces, slotted spoon, kitchen stove, small pan with a thick bottom or deep frying pan, wooden spatula, scoop, deep serving plates, saucer, cutting board, kitchen knife, plate, juicer, kitchen paper towels
Cooking Turkish Lentil Soup:
Step 1: prepare the red lentils.
Lentils are another species in the legume family. Many culinary experts from Asia Minor, Transcaucasia and the Middle East love to cook all kinds of dishes from it. This is not strange, because lentils contain an uncountable amount of useful vitamins and minerals. By the way, it has long been used as a medicine for diseases of the stomach, nervous system, and much more. So today we will taste not only delicious, but also healthy soup. So, pour the red beans into a sieve and rinse thoroughly under running warm water until the liquid becomes clear.
Immediately pour the component into a large pan. Fill it with clean cold water and put on medium heat. When the liquid begins to boil, foam will appear on its surface. Be sure to remove it with a slotted spoon and throw it into the sink. Now fasten the burner to the maximum, cover the container with a lid and cook the lentils for 30-40 minutes. In the meantime, prepare the remaining ingredients.
Step 2: prepare the mint.
We wash fresh mint under running water, blot with kitchen paper towels and put it on a cutting board. Using a knife, finely chop the leaves and move them temporarily in a clean plate.
Step 3: prepare the lemon.
For such a specific soup, we do not need the lemon itself, but only its juice. Therefore, we wash the citrus under running water and put it on a cutting board. Using a knife, cut it in half and then, using a juicer, squeeze out all the liquid from each part. Attention: per serving should go 1/4 part freshly squeezed lemon juice.
Step 4: prepare the lentil soup in Turkish.
While we still cook lentils, we will prepare a special hot dressing. So, in a small pan with a thick bottom or pan, pour the olive oil and put on a small fire. When the contents in the container warms up well, pour the wheat flour here. From time to time, stirring with a wooden spatula, we bring everything to uniformity.
Next, pour tomato paste into the container. Again, thoroughly mixing everything with improvised inventory, add a little broth here (1 scoop) from the pan where the lentils are cooked. Immediately after this, pour ground paprika into the pan, as well as salt, oregano, basil and ground red pepper to taste. Mix everything thoroughly and cook the dressing for 2-3 minutes. Then we pour here another scoop of broth and turn off the burner. Having mixed everything with a spatula again, pour the hot mixture into a pot with soup. Attention: refueling is best done for 10-15 minutes until the lentils are cooked so that they do not stand and cool on the sidelines.
Now add chopped mint to the soup and, having thoroughly mixed everything with a wooden spatula, continue to cook the dish another 2-3 minutes. In the end, you need to taste the soup and, if necessary, add a little more salt.
That's it, turn off the burner, and carefully pour the contents through a sieve from one pan to another. We need to grind everything so that we get mashed potatoes. Everything, Turkish soup is ready!
Step 5: serve lentil soup in Turkish.
Using a scoop, pour the soup into deep plates and add freshly squeezed lemon juice. Before serving, you can also decorate the dish with several leaves of mint and treat the household with pieces of bread, pita bread or with toast.
- you can also use a blender to grind the soup, but in this case the appliance will give a lot of foam;
- if you haven’t found any fresh mint on hand, don’t be upset, because you can replace it with dried mint. In this case, just chop it in the soup;
- if you don’t like very spicy dishes, then add ground red pepper on the tip of the knife.