Ingredients with Measurements:
- 1 cup red lentils, rinsed and drained
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 tablespoon tomato paste
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 4 cups vegetable broth
- 1 tablespoon olive oil
- Salt and pepper to taste
- Lemon wedges and fresh parsley for serving
Special equipment needed:
- Large pot
- Immersion blender (optional)
Step-by-step instructions:
1. Heat olive oil in a large pot over medium heat. Add onion and garlic and cook until softened, about 5 minutes.
2. Add carrots and celery and cook for another 5 minutes.
3. Add tomato paste, cumin, paprika, and cayenne pepper and stir to combine.
4. Add lentils and vegetable broth and bring to a boil. Reduce heat and simmer for 20-25 minutes, or until lentils are tender.
5. Use an immersion blender to blend the soup until smooth, or transfer to a blender and blend in batches.
6. Season with salt and pepper to taste.
7. Serve hot with lemon wedges and fresh parsley.
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- Simmer over medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 220
- Fat: 4g
- Carbohydrates: 35g
- 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 extra texture and flavor.
- Add a dollop of yogurt or sour cream on top of the soup for creaminess.
- Add chopped spinach or kale for extra nutrients.
Tips and tricks:
- Rinse lentils thoroughly before using to remove any debris.
- Use an immersion blender for easier blending and less mess.
- Adjust the amount of cayenne pepper to your desired level of spiciness.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over medium heat until heated through.
Presentation ideas:
- Serve in a bowl with a lemon wedge and fresh parsley on top.
Garnishes:
- Lemon wedges and fresh parsley
Pairings:
- Serve with crusty bread or a side salad.
Suggested side dishes:
- Greek salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the soup is too thick, add more vegetable broth or water to thin it out.
- If the soup is too thin, simmer for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure to rinse lentils thoroughly before using to remove any debris.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Food history:
- Lentil soup is a staple in Turkish cuisine and is often served as a main dish.
Flavor profiles:
- The soup is savory and slightly spicy with a hint of sweetness from the carrots.
Serving suggestions:
- Serve hot with a lemon wedge and fresh parsley on top.
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Region: Turkish