Healthy Turkish red lentil soup recipe
Turkish lentil soup is a traditional dish that has been around for hundreds of years. It’s healthy, hearty, and delicious! Today we are going to share with you an authentic Turkish lentil soup recipe so you can enjoy this tasty meal at home. Let’s get started!
– two tablespoons of Turkish red lentils
– one and a half cups of water or vegetable broth (preferably homemade)
– one medium-sized potato, peeled and diced into small pieces
– three celery stalks, chopped finely lengthwise
– six cloves garlic, crushed with the back of a knife blade then minced until only tiny bits remain. You don’t want any large chunks!
– five tablespoon fresh parsley leaves – chopped finely in the processor by pulsing it on high speed for at least thirty seconds to get the uniform texture that resembles ground beef. This is so even if you have some big stems they will be pulverized as well. The chopping should take less than a minute. more amazing article Fast Weight Loss One of the best diet plans
- – one teaspoon of sea salt
- – two teaspoons ground white pepper
Instructions: (all measurements are approximated)
– boil the Turkish red lentils in water or vegetable broth for about fifteen minutes, until they’re soft but not mushy and there’s no crunch left. They should have just softened to the touch without any moment when you chew them – it will feel like if you were biting on a pillowslip instead. This is important because we don’t want overcooked beans that turn into a puree!
– use this time to add garlic, celery, and potato pieces in a pot with boiled lentils as well as parsley leaves; let simmer together for ten more minutes before adding little water if needed.
– add a tablespoon of olive oil and two tablespoons of tomato paste to the pot; let cook for another five minutes, then serve with boiled rice or whole wheat bread.
* The lentils should be not overcooked but softened all the way through without any crunch left.
* Add garlic, celery, and potatoes to pot with boiled lentils as well as parsley leaves.
* Continue simmering for ten more minutes before adding water if needed (you can add a tablespoon of olive oil or two tablespoons tomato paste). Let cook for five more minutes then serve warm over rice or whole wheat bread.* Sprinkle some fresh chopped parsley on top just before serving.
that we don’t want overdone beans which get mushy when they are cooked so long! It’s best to make sure you only let them sit in boiling water for about 15-20 minutes because if you let them sit for too long, they will get mushy and overcooked.
We also want to make sure that we are using a lot of potatoes because it is important to have some starch in the soup so people can feel fuller when they’re eating this dish! We need about three or four large potatoes cut up into small chunks so that way there’s more surface area and the potato cooks faster when added at the beginning with other ingredients. The carbs from the rice or bread help fill our stomachs as well which makes us less likely to overeat later on in the day!
The garlic, celery, and parsley leaves are used for flavor but not all these things are necessary if you don’t like those flavors- but I think they make the dish taste so much better.
The Turkish lentil soup recipe is a simple and healthy meal that can be made in under an hour.
It’s one of those recipes that I’ve been making for years now- it was passed down to me by my mother who learned how from her own mother, but as we all know:
every family has its own little secrets! One thing with this type of soup is you don’t want to let them sit too long or they will get mushy and overcooked. We also want to make sure that we are using a lot of potatoes because it is important to have some starch in the soup so people can feel fuller when they’re eating this dish! Another key ingredient here is rice or pasta- I use both, but if you’re in a hurry just go with the rice.
This Turkish lentil soup recipe is very good and easy to make!
You can find all of these ingredients at any grocery store or market- they are all common items that I’m sure many people have on hand already. The dish itself comes together fairly quickly as well which is always nice because it means we don’t spend hours in the kitchen every day trying to come up with something new for dinner. Let’s get started!
The first step here will be preparing our vegetables:
onion, celery, carrots (and garlic), bell pepper, tomatoes, or tomato paste. We’ll also need some fresh parsley for garnish and a little cumin, salt, and pepper.
After our vegetables are chopped up we’ll brown them in butter or oil- this is where the flavor will come from so take your time with it! Once they’re cooked through add some water to cover everything by about an inch (don’t drown the pot).
Next, you can either use rice or pasta as your starch:
I use both but if you need something quick then go for the rice. After that just bring everything to a boil and let simmer until tender on medium/low heat which should be anywhere between 15-30 minutes, depending on how much liquid you’ve added. If desired once all of this has simmered away reduced heat and gradually whisk in cream cheese – a tablespoon or two will do.