The lean (vegan, vegetarian) lentil soup offered in this recipe tastes very similar to those served in Turkish public catering, so loved by many tourists. Preparing it at home will not be difficult, you need a minimum grocery set.
Despite all its simplicity, the soup turns out to be quite satisfying due to the protein content of lentils. In addition, in reasonable amounts, it is also healthy and does not harm the figure due to its low fat content.
Ingredients:
Lentils - 200 g
Drinking water - 2 l
Wheat flour - 3 tbsp. l.
Bulb onions - 1 pc.
Olive oil - 3 tbsp. l.
Canned tomatoes - 2 pcs.
Dried mint - 0.33 tsp l.
Ground black pepper - 0.25 tsp l.
Ground sweet paprika - 0.5 tsp l.
Salt - 0.33 tsp l.
Lemon - 1 pc.
Preparation:
Step 1: For the preparation of soup, lentils are better to take peeled varieties (yellow or red), since they boil well with minimal time consumption. But with whole beans, the soup tastes richer and healthier, although with some beans it takes longer to cook.
Step 2: Be sure to rinse the lentils thoroughly. Pour cold water, bring to a boil, reduce heat slightly and cook with a slightly open lid until cooked. Stir occasionally during cooking as the beans can stick to the bottom of the pot. The husked varieties will boil up, while the whole varieties should taste soft.
Step 3: Chop the prepared onion head with a knife into small cubes.
Step 4: Remove the skin from canned tomatoes, mash. Add dried mint, ground black pepper and sweet paprika to them, mix. If the tomatoes are the size of the "Cherry" variety, then they will need 4-5 pieces, or you can replace 1 tbsp. l. tomato paste.
Step 5: When the lentils are almost ready, in a preheated pan with 1 tbsp. l. olive oil fry the chopped onion. Then add it to the saucepan and stir.
Step 6: Next, in a preheated pan with 2 tbsp. l. olive oil fry sifted wheat flour until golden brown, stirring constantly. Pour in tomato puree, stir quickly until thickened. Add lentil broth with half a boil and mix again.
Step 7: Pour the tomato mass into the soup, add salt (a little bit, it is better for everyone to add to their taste individually), mix, or you can puree with a blender or knead the thick with a crush. Bring to a boil and remove from heat. Let the finished dish brew for 10-15 minutes, stir and serve.
Step 8: An integral part of lentil soup in Turkish tradition is a lemon wedge. Juice is squeezed out of it into each portion individually. If necessary, add salt to taste and pepper. It will be useful to serve lean croutons with the soup.
Enjoy your meal!
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