Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 potato, peeled and chopped
- 1 cup red lentils, rinsed and drained
- 6 cups vegetable or chicken broth
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh parsley, chopped
- 1 lemon, cut into wedges
Special Equipment Needed:
- Large pot
- Immersion blender or regular blender
Step-by-Step Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic and sauté for 2-3 minutes until softened.
3. Add the carrots, celery, and potato and sauté for another 5 minutes.
4. Add the lentils, broth, paprika, cumin, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes until the lentils are tender.
5. Remove from heat and use an immersion blender or regular blender to puree the soup until smooth.
6. Return the soup to the pot and reheat if necessary.
7. Stir in the chopped parsley and serve with lemon wedges.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 230
Fat: 6g
Carbohydrates: 34g
Protein: 12g
Sodium: 1300mg
Fiber: 12g
Substitutions for ingredients:
- You can use any type of lentils instead of red lentils.
- You can use chicken broth instead of vegetable broth.
- You can use different spices such as coriander or turmeric instead of paprika and cumin.
Variations:
- Add cooked chicken or beef for a heartier soup.
- Add chopped spinach or kale for extra nutrition.
- Add a dollop of yogurt or sour cream for creaminess.
Tips and Tricks:
- Rinse the lentils before using to remove any debris.
- Use an immersion blender for easier blending and less mess.
- Adjust the seasoning to your taste.
Storage Instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in a pot over medium heat until heated through.
Presentation Ideas:
Serve in a bowl with a lemon wedge on the side.
Garnishes:
Chopped fresh parsley, croutons, or a drizzle of olive oil.
Pairings:
Crusty bread or a side salad.
Suggested Side Dishes:
Grilled cheese sandwich or a side of roasted vegetables.
Troubleshooting Advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, simmer for a few more minutes to reduce the liquid.
Food Safety Advice:
- Make sure to cook the lentils until they are tender.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food History:
Çorba is a traditional Turkish soup that is typically served as a starter or main dish.
Flavor Profiles:
This soup is savory and slightly spicy with a hint of sweetness from the vegetables.
Serving Suggestions:
Serve hot with a side of bread or salad.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Turkish
Taste: Savory, Tangy, Herbal, Aromatic, Comforting