Ingredients with Measurements:
- 1 cup red lentils, rinsed and drained
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon turmeric
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups vegetable broth
- 1 lemon, juiced
- Fresh parsley, chopped for garnish
Special equipment needed: None
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic and sauté for 5 minutes until the onion is translucent.
2. Add the cumin, paprika, turmeric, salt, and black pepper to the pot and stir well.
3. Add the rinsed and drained red lentils to the pot and stir well to coat them with the spices.
4. Pour the vegetable broth into the pot and stir well.
5. Bring the soup to a boil, then reduce the heat to low and simmer for 20-25 minutes until the lentils are tender.
6. Remove the pot from the heat and use an immersion blender to puree the soup until smooth.
7. Stir in the lemon juice and adjust the seasoning as needed.
8. Serve the soup hot, garnished with chopped fresh parsley.
10 minutes of preparation time, 25 minutes of cooking time
Temperature: Medium heat for sautéing, low heat for simmering
Serving size: 4 servings
Nutritional information:
- Calories: 210
- Fat: 7g
- Carbohydrates: 28g
- Fiber: 13g
- Protein: 11g
Substitutions for ingredients:
- You can use chicken or beef broth instead of vegetable broth for a different flavor.
- You can use green or brown lentils instead of red lentils, but the cooking time may be longer.
Variations:
- Add diced carrots, celery, or potatoes to the soup for extra texture and flavor.
- Add a dollop of plain yogurt or sour cream on top of the soup for a creamy finish.
Tips and tricks:
- Rinse and drain the lentils before using them to remove any dirt or debris.
- Use an immersion blender to puree the soup directly in the pot for easy cleanup.
- Adjust the seasoning to your liking by adding more or less salt, pepper, or spices.
Storage instructions:
- Store the leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over medium heat until hot, stirring occasionally.
Presentation ideas:
- Serve the soup in individual bowls with a slice of crusty bread on the side.
Garnishes:
- Chopped fresh parsley, a dollop of plain yogurt or sour cream, or a sprinkle of paprika.
Pairings:
- Serve the soup with a side salad or a slice of crusty bread for a complete meal.
Suggested side dishes:
- A side salad with mixed greens, cherry tomatoes, and cucumber.
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, simmer it for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure to rinse the lentils before using them to remove any dirt or debris.
- Store the leftover soup in the refrigerator for up to 3 days.
Food history:
- Kuluban Lentil Soup is a traditional Turkish soup that is often served during the winter months.
Flavor profiles:
- The soup has a warm and comforting flavor with a hint of spice from the cumin and paprika.
Serving suggestions:
- Serve the soup hot with a slice of crusty bread on the side for a hearty and satisfying meal.
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Region: Turkish