Turkish Lentil Soup
⏳ Time
1 hour
🥕 Ingredients
13
🍽️ Servings
6
Description
There are many recipes for making lentil soup; it can be a purée soup made only from lentils, onions, and tomato paste, so thick that it can be piled up, or a soup with the addition of flour, lightly warmed in a pan with butter, making it hard to call it dietetic.
Ingredients
- Lentils - 7.1 oz
- Potato - 7.1 oz
- Tomatoes - 7.1 oz
- Onion - 5.3 oz
- Garlic - 2 cloves
- Water - 1½ l
- Salt - to taste
- Oregano - to taste
- Chili Flakes - to taste
- Ground Black Pepper - to taste
- Lemon - 1 piece
- Vegetable Oil - 1 tablespoon
- Butter - 1.4 oz
Step by Step guide
Step 1
Grate the peeled potatoes (it’s best to use a variety that cooks well), an onion, and tomatoes (the skin of the tomatoes will remain behind on the grater, so do not add it to the soup). Grate the garlic on a fine grater.
Step 2
In a pot with rinsed lentils, add the vegetables, pour in vegetable oil, and cover with water. Once it reaches a boil, reduce the heat and simmer the soup with the lid on for about 20 minutes, stirring occasionally and avoiding a vigorous boil.
Step 3
Turn off the heat, season with salt, add butter, and let the soup steep for 10-15 minutes. You can blend the soup for a smoother consistency.
Step 4
Ladle the soup into bowls, sprinkle with oregano, black pepper, and red pepper flakes, and drizzle with lemon juice.
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