Ingredients with Measurements:
- 1 cup red lentils
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon ground ginger
- 1 teaspoon paprika
- 1 teaspoon ground cinnamon
- 4 cups vegetable broth
- 2 cups water
- 1 (14.5-ounce) can diced tomatoes
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons freshly squeezed lemon juice
Special Equipment Needed:
- Large pot
- Wooden spoon
Step-by-Step Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic and cook until the onion is softened and lightly browned, about 5 minutes.
3. Add the cumin, coriander, turmeric, ginger, paprika, and cinnamon and cook for 1 minute, stirring constantly.
4. Add the lentils, vegetable broth, water, and diced tomatoes and bring to a boil.
5. Reduce the heat to low and simmer for 30 minutes, stirring occasionally.
6. Add the salt, pepper, and lemon juice and cook for an additional 5 minutes.
7. Serve hot.
Time:
Preparation Time: 10 minutes
Cooking Time: 40 minutes
Temperature: Medium heat
Serving Size: 4-6
Nutritional Information (per serving):
Calories: 200
Fat: 4 g
Carbohydrates: 28 g
Protein: 10 g
Substitutions for Ingredients
- Olive oil can be substituted with any other cooking oil.
- Vegetable broth can be substituted with chicken broth or water.
- Diced tomatoes can be substituted with fresh tomatoes, diced.
Variations:
- For a vegan version, omit the chicken broth and use vegetable broth or water instead.
- For a spicier version, add more paprika, cumin, and/or chili powder.
- For a heartier version, add 1 cup of cooked quinoa or brown rice.
Tips and Tricks:
- To save time, use pre-minced garlic or garlic paste.
- To make the soup thicker, mash some of the lentils with a fork.
Storage Instructions:
Store in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Reheat in a pot over medium heat until warmed through.
Presentation Ideas:
Serve with a dollop of plain yogurt and a sprinkle of chopped fresh parsley.
Garnishes:
- Plain yogurt
- Chopped fresh parsley
- Chopped fresh cilantro
- Chopped fresh mint
Pairings:
- Rice
- Naan bread
- Roasted vegetables
Suggested Side Dishes:
- Roasted vegetables
- Naan bread
- Rice
Troubleshooting Advice:
- If the soup is too thick, add more water or vegetable broth.
- If the soup is too thin, simmer for an additional 10 minutes.
Food Safety Advice:
- Refrigerate leftovers within 2 hours of cooking.
- Reheat leftovers to an internal temperature of 165°F.
Food History:
Qistibi-style lentil soup is a traditional dish from the Middle East. It is a hearty and flavorful soup that is often served as a main course.
Flavor Profiles:
This soup has a savory and slightly spicy flavor, thanks to the combination of spices. The tomatoes add a hint of sweetness, while the lemon juice adds a bright, acidic note.
Serving Suggestions:
This soup is best served with a dollop of plain yogurt and a sprinkle of chopped fresh herbs. It can also be served with naan bread or rice.
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Region: Azerbaijani