Today, we’re creating a bowl of comfort that’s both simple to make and rich in flavor – Turkish Red Lentil Soup with Pumpkin and Spiced Oil.
Ingredients:
~ 1 cup red lentils, rinsed
~ 1 onion, diced
~ 2 cups pumpkin, cubed
~ 1 tablespoon olive oil
~ 1 tablespoon flour
~ 1 tablespoon tomato paste
~ 1 small red chili pepper, finely chopped
~ ½ teaspoon turmeric
~ ½ teaspoon cumin (zira)
~ ½ teaspoon black pepper
~ 1 tablespoon salt
~ 4 cups water or vegetable broth
~ ½ lemon, juiced
For the Chili Oil:
~ 2 tablespoons olive oil
~ 1 tablespoon paprika
~ Pinch of red chili flakes
~ 1 tablespoon tomato paste
For Serving:
~ Fresh lemon wedges
~ Fresh cilantro (optional)
~ Toasted bread
~ Chili oil
Instructions:
1. Heat olive oil in a large pot. Add diced onions and sauté until translucent.
2. Add turmeric and flour, stirring until you smell a nutty aroma.
3. Add cubed pumpkin and sauté briefly.
4. Stir in cumin and black pepper to release their aromatics.
5. Add tomato paste and chopped chili, stirring to combine.
6. Add rinsed red lentils and sauté everything together briefly.
7. Pour in water or vegetable broth. Once boiling, skim off any foam.
8. Reduce heat, cover, and simmer for 10-15 minutes until lentils are tender.
9. Blend the soup until smooth using an immersion blender.
10. Season with salt and lemon juice.
For the Chili Oil:
1. Heat olive oil in a small pan until hot.
2. Add paprika and chili flakes, then tomato paste.
3. Heat for about 30 seconds, stirring gently, until the spices become fragrant (be careful not to burn them).
4. Remove from heat and let cool slightly before using.
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Thank you!
#aestheticcooking #redlentilsoup #turkishsoup