Ingredients with Measurements:
- 1 cup dried red lentils
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups vegetable broth
- 1/2 cup grated Kars Gravyeri cheese
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large pot
- Immersion blender or regular blender
Step-by-step instructions:
1. Rinse the lentils and set aside.
2. In a large pot, heat the olive oil over medium heat.
3. Add the chopped onion and minced garlic and sauté until softened, about 5 minutes.
4. Add the paprika, cumin, coriander, salt, and black pepper to the pot and stir to combine.
5. Add the rinsed lentils and vegetable broth to the pot and bring to a boil.
6. Reduce the heat to low and simmer for 20-25 minutes, or until the lentils are tender.
7. Using an immersion blender or regular blender, blend the soup until smooth.
8. Stir in the grated Kars Gravyeri cheese and chopped parsley until the cheese is melted and the soup is heated through.
9. Serve hot and enjoy!
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Simmer on low heat.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 235
Fat: 10g
Carbohydrates: 24g
Protein: 13g
Sodium: 1,200mg
Fiber: 10g
Sugar: 3g
Substitutions for ingredients:
- Red lentils can be substituted with green or brown lentils.
- Kars Gravyeri cheese can be substituted with any other hard cheese, such as Parmesan or Pecorino Romano.
- Vegetable broth can be substituted with chicken or beef broth.
Variations:
- Add diced carrots and celery to the soup for extra flavor and nutrition.
- Top the soup with croutons or toasted bread crumbs for added texture.
- Add a dollop of sour cream or Greek yogurt to the soup for a creamy finish.
Tips and tricks:
- Rinse the lentils before using them to remove any dirt or debris.
- Use an immersion blender for easy blending and less mess.
- If the soup is too thick, add more vegetable broth until desired consistency is reached.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup on the stove over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in a bowl with a sprinkle of chopped parsley on top.
Garnishes:
Garnish the soup with a drizzle of olive oil or a sprinkle of paprika.
Pairings:
This soup pairs well with crusty bread or a side salad.
Suggested side dishes:
Serve this soup with a side of roasted vegetables or a quinoa salad.
Troubleshooting advice:
If the soup is too thick, add more vegetable broth until desired consistency is reached.
Food safety advice:
Make sure to rinse the lentils before using them to remove any dirt or debris.
Food history:
Kars Gravyeri cheese is a type of Turkish cheese that is similar to Swiss cheese.
Flavor profiles:
This lentil soup has a warm and comforting flavor with hints of paprika, cumin, and coriander.
Serving suggestions:
Serve this soup as a main course for lunch or dinner.
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