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If you’ve been to Turkey, then you must have tried Lentil Soup, because it is one of the indispensable soups of Turkish cuisine. Generally, it is used red or yellow lentils with or without shells, because hulled yellow and red lentils break apart while cooking, creating a thick soup.
Ideally, to make a delicious lentil soup, just like in restaurants, it is used chicken broth or broth instead of plain water and cook it for a few hours. In this way, both of benefits and taste are increased.
Everyone has their own secret in this soup. I’ve been doing it my own way for years and so far no one has complained 😉
Actually, all the details are shown and explained on the video. But I want to mention some more details here.
NOTES:
1) If you use 2 cups of red lentils in the pot add 5 cups of water. Cook the lentils until they soften and absorb most of the water. If you want it to be more runny, you can add boiling water as much as you want.
2) Definitely grate the carrot, because well-roasted onions and carrots give the soup its color.
3) Some may add flour, potatoes or tomato paste to this soup. I only use three ingredients 😊
4) If you want the soup puree-like, then use a hand emersion blender. If you don’t have it, simply use a food processor or regular blender to puree the soup in batches.
5) Instead of preparing the sauce, you can just pour dried mint and red pepper (paprice) over the soup.
6) Wash the lentils well with plenty of water. Wash until clean water comes out.
INGREDIENTS:
– Lentil
– Carrot
– Onion
– Oil
– Salt and paprica
– Garlic
Sauce:
– Olive oil or butter
– Dried mint and paprica (or red pepper)
Enjoy it 🤍
#lentilsoup #soup #souprecipe #asmrcooking #turkishsoup