Turkish Lentil Soup Recipe
Lentils have been a dietary cornerstone in Turkey and the surrounding region for thousands of years, with archaeological evidence tracing their use back to ancient Mesopotamia. Turkish lentil soup, a modern adaptation, reflects the country's diverse culinary heritage.
Equipment
- A large pot
- Wooden spoon
- Blender or immersion blender
- Ladle
- Cutting board and knife
Ingredients
- 1 cup red lentils, rinsed and drained
- 1 medium onion, finely chopped
- 1 medium carrot, diced
- 1 medium potato, diced
- 2 tablespoons olive oil or butter
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon turmeric (optional)
- 1/2 teaspoon salt (adjust to taste)
- 4 cups vegetable or chicken broth
- 1 cup water
- Juice of half a lemon (optional, for serving)
- Fresh parsley (optional, for garnish)
Instructions
- Prepare the ingredients: Start by washing the red lentils thoroughly under cold water until the water runs clear. Chop the onion, carrot, and potato into small pieces to ensure even cooking.
- Sauté the Vegetables: Heat olive oil or butter in a large pot over medium heat. Add the chopped onion and sauté for 2-3 minutes until translucent. Stir in the diced carrot and potato and cook for another 2 minutes.
- Add the Spices: Sprinkle in the cumin, paprika, and turmeric (if using). Stir well to coat the vegetables in the aromatic spices.
- Cook the Lentils: Add the rinsed lentils to the pot and mix everything together. Pour in the vegetable or chicken broth and 1 cup of water. Stir to combine.
- Simmer the Soup: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 20-25 minutes, or until the lentils and vegetables are soft.
- Blend to Perfection: Use an immersion blender directly in the pot to puree the soup until smooth. If using a regular blender, let the soup cool slightly before blending in batches to avoid spills.
- Adjust the Seasoning: Taste the soup and adjust the salt or spices as needed. If the soup is too thick, add a little more water to reach your desired consistency.
- Serve and Enjoy: Ladle the soup into bowls and garnish with a drizzle of lemon juice and fresh parsley if desired. Serve with crusty bread for a complete meal.