Ingredients with Measurements:
- 1 cup red lentils
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 carrot, chopped
- 1 celery stalk, chopped
- 1 red bell pepper, chopped
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper
- 6 cups vegetable broth
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
- Lemon wedges for serving
Special equipment needed:
- Large pot
- Immersion blender or blender
Step-by-step instructions:
1. In a large pot, sauté the onion and garlic over medium heat until softened.
2. Add the carrot, celery, and red bell pepper and cook for another 5 minutes.
3. Stir in the tomato paste, cumin, paprika, turmeric, and cayenne pepper.
4. Add the lentils and vegetable broth and bring to a boil.
5. Reduce the heat and simmer for 20-25 minutes or until the lentils are tender.
6. Remove from heat and blend the soup with an immersion blender or transfer to a blender and blend until smooth.
7. Return the soup to the pot and stir in the chopped parsley.
8. Season with salt and pepper to taste.
9. Serve hot with lemon wedges.
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- Simmer over medium heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 180
- Fat: 1g
- Carbohydrates: 32g
- Protein: 12g
- Fiber: 12g
Substitutions for ingredients:
- Red lentils can be substituted with green or brown lentils.
- Vegetable broth can be substituted with chicken or beef broth.
Variations:
- Add diced potatoes or sweet potatoes for a heartier soup.
- Use coconut milk instead of vegetable broth for a creamier soup.
- Add cooked chicken or beef for a meatier soup.
Tips and tricks:
- Rinse the lentils before using to remove any debris.
- For a thicker soup, use less broth or blend less.
- Garnish with additional parsley or cilantro.
Storage instructions:
- Store in an airtight container in the refrigerator for up to 4 days.
Reheating instructions:
- Reheat in a pot over medium heat until heated through.
Presentation ideas:
- Serve in individual bowls with a lemon wedge on the side.
Garnishes:
- Chopped parsley or cilantro
- Lemon wedges
Pairings:
- Crusty bread
- Salad
Suggested side dishes:
- Roasted vegetables
- Grilled chicken or fish
Troubleshooting advice:
- If the soup is too thick, add more broth or water.
Food safety advice:
- Make sure to cook the lentils thoroughly to avoid any risk of foodborne illness.
Food history:
- Chorba is a traditional soup from North Africa and the Middle East.
Flavor profiles:
- Spicy, savory, and slightly sweet.
Serving suggestions:
- Serve as a main dish or as a starter.
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Region: Turkish