Ingredients with Measurements:
- 1 cup of red lentils
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 carrot, chopped
- 1 celery stalk, chopped
- 1 tablespoon of olive oil
- 1 teaspoon of cumin
- 1 teaspoon of paprika
- 1 teaspoon of turmeric
- 4 cups of vegetable broth
- Salt and pepper to taste
- Fresh parsley for garnish
Special equipment needed:
- Large pot
- Immersion blender (optional)
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium heat. Add the onion, garlic, carrot, and celery. Cook until the vegetables are soft, about 5 minutes.
2. Add the cumin, paprika, and turmeric. Cook for another minute.
3. Add the red lentils and vegetable broth. Bring to a boil, then reduce the heat and let it simmer for 20-25 minutes, or until the lentils are soft.
4. Use an immersion blender to blend the soup until smooth. Alternatively, you can transfer the soup to a blender and blend until smooth.
5. Season with salt and pepper to taste.
6. Serve hot with fresh parsley as garnish.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 180
Fat: 3g
Carbohydrates: 30g
Protein: 10g
Fiber: 10g
Substitutions for ingredients:
- You can use any type of lentils instead of red lentils.
- You can use chicken or beef broth instead of vegetable broth.
- You can use any type of oil instead of olive oil.
Variations:
- Add diced potatoes or sweet potatoes for extra texture.
- Add chopped kale or spinach for extra nutrients.
- Add a can of diced tomatoes for extra flavor.
Tips and tricks:
- Rinse the lentils before using them to remove any debris.
- If the soup is too thick, add more broth or water until desired consistency is reached.
- If you don't have an immersion blender, be careful when blending hot soup in a blender. Let it cool down a bit before blending and blend in small batches.
Storage instructions:
Store the soup in an airtight container in the refrigerator for up to 4 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until hot.
Presentation ideas:
Serve the soup in a bowl with a drizzle of olive oil and fresh parsley as garnish.
Garnishes:
Fresh parsley, croutons, grated cheese, or a drizzle of olive oil.
Pairings:
Crusty bread, salad, or a sandwich.
Suggested side dishes:
Roasted vegetables, quinoa, or a side salad.
Troubleshooting advice:
- If the soup is too thin, let it simmer for a few more minutes to thicken.
- If the soup is too thick, add more broth or water until desired consistency is reached.
Food safety advice:
- Make sure to cook the lentils until they are soft to avoid any digestive issues.
- Store the soup in the refrigerator within 2 hours of cooking.
Food history:
Lentil soup is a popular dish in many cultures around the world. It is believed to have originated in the Middle East and has been enjoyed for centuries.
Flavor profiles:
The Apohtin Lentil Soup is a savory and earthy soup with a hint of spice from the cumin, paprika, and turmeric.
Serving suggestions:
Serve the Apohtin Lentil Soup as a main dish for a cozy and comforting meal.
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Region: Turkish