TURKISH RED LENTIL SOUP
Provided by Florence Fabricant
Categories dinner, lunch, one pot, soups and stews, appetizer, main course
Time 45m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Place the lentils and rice in a sieve, rinse well and allow to drain.
- Meanwhile, heat the oil in a heavy four-quart saucepan. Add the onion, and saute until soft but not brown. Stir in the tomato paste, tomato, paprika and cayenne pepper. Add the lentils, rice and stock. Stir well, and simmer, covered, 30 minutes, until the rice is cooked and the lentils have virtually dissolved into a puree. Stir from time to time.
- Add salt to taste. If the soup is too thick, add a little water.
- Serve each portion sprinkled with mint leaves and croutons, with lemon wedges and yogurt on the side.
Nutrition Facts : @context http, Calories 393, UnsaturatedFat 9 grams, Carbohydrate 54 grams, Fat 11 grams, Fiber 7 grams, Protein 21 grams, SaturatedFat 2 grams, Sodium 890 milligrams, Sugar 8 grams, TransFat 0 grams
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Aashish Kandel
[email protected]This soup is amazing! It's so flavorful and satisfying. I've made it several times now and it's always a hit with my family and friends.
Skyler Brock
[email protected]I've made this soup several times now and it's always a hit. It's so easy to make and it's always delicious. I love that I can use different vegetables depending on what I have on hand.
Saif Haider
[email protected]This soup was delicious! I made it for my family last night and everyone loved it. The lentils were cooked perfectly and the soup had a great flavor. I would definitely recommend this recipe to anyone looking for a hearty and flavorful soup.