Analı Kızlı Soup with Mushrooms and Thyme Recipe

Ingredients with Measurements:
- 1 cup of red lentils
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 tablespoon of tomato paste
- 1 tablespoon of olive oil
- 1 teaspoon of dried thyme
- 8 cups of water
- 1 cup of mushrooms, sliced
- Salt and pepper to taste

Special equipment needed: None

Step-by-step instructions:
1. Rinse the lentils and soak them in water for 30 minutes.
2. In a pot, sauté the onion and garlic in olive oil until translucent.
3. Add the tomato paste and thyme and cook for 1 minute.
4. Drain the lentils and add them to the pot with 8 cups of water.
5. Bring the soup to a boil and then reduce the heat to low and simmer for 30 minutes.
6. Add the sliced mushrooms and cook for an additional 10 minutes.
7. Season with salt and pepper to taste.
8. Serve hot.

40 minutes
5. Temperature: Medium heat
Serving size: 4-6 servings

Nutritional information:
- Calories: 180
- Fat: 3g
- Carbohydrates: 29g
- Protein: 11g
- Fiber: 12g

Substitutions for ingredients:
- You can use any type of lentils instead of red lentils.
- You can use fresh thyme instead of dried thyme.
- You can use any type of mushrooms instead of sliced mushrooms.

Variations:
- You can add chopped carrots and celery to the soup for extra flavor and nutrition.
- You can add cooked chicken or beef to the soup for a heartier meal.
- You can add lemon juice or vinegar for a tangy flavor.

Tips and tricks:
- Soaking the lentils before cooking will help them cook faster and be more tender.
- You can blend the soup with an immersion blender for a smoother texture.
- Serve the soup with a dollop of yogurt or sour cream for added creaminess.

Storage instructions:
- Store the soup in an airtight container in the refrigerator for up to 4 days.
- You can freeze the soup for up to 3 months.

Reheating instructions:
- Reheat the soup in a pot over medium heat until heated through.

Presentation ideas:
- Serve the soup in individual bowls with a sprig of thyme on top.
- Garnish the soup with a drizzle of olive oil or a sprinkle of paprika.

Garnishes:
- Fresh thyme
- Yogurt or sour cream
- Olive oil
- Paprika

Pairings:
- Crusty bread
- Salad
- Grilled vegetables

Suggested side dishes:
- Roasted potatoes
- Steamed rice
- Grilled chicken

Troubleshooting advice:
- If the soup is too thick, add more water or broth to thin it out.
- If the soup is too thin, let it simmer for a longer time to thicken it up.

Food safety advice:
- Make sure to cook the lentils and mushrooms thoroughly to avoid any foodborne illnesses.
- Store the soup in the refrigerator or freezer promptly to avoid spoilage.

Food history:
- Analı Kızlı Soup is a traditional Turkish soup made with lamb, chickpeas, and yogurt. This variation with lentils and mushrooms is a vegetarian version of the classic soup.

Flavor profiles:
- The soup has a savory and earthy flavor from the lentils and mushrooms, with a hint of sweetness from the onions and garlic.

Serving suggestions:
- Serve the soup as a main course for lunch or dinner.
- You can also serve it as a starter for a larger meal.

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Region: Turkish

Taste: Savory, Earthy, Herbal, Umami, Aromatic