Lentil soups are undoubtedly included in the menu of many nations. In some regions of Turkey, lentils are a staple food. These legumes are used for food both in whole and in crushed form.
In almost every restaurant, if you have been to Turkey, you know, there is on the menu a rather tasty and thick dish called "Merzhimek chorbasy" (merzhimek - lentils, chorbasy - Turkish soup). For those who do not have the opportunity to visit this wonderful country, prepare Turkish red lentil soup in at home, using this recipe, and treat your relatives to an incredibly fragrant first dish.
Ingredients:
Lentils - 250 g.
Carrots - 150 g
Onions - 150 g
Potatoes - 200 g
Garlic - 1-3 cloves
Tomato paste - 1 tbsp l.
Water - 0.8-1 l
Salt to taste
Ground black pepper - to taste
Vegetable oil - 30 ml
Butter - 70 g
Dried mint - 1 tsp l.
Ground paprika - 1 tsp l.
Lemon - for serving
Step by step recipe:
1. Prepare all food.
2. Pour lentil seeds into a deep container and rinse well with running water.
3. Peel the onion and garlic, rinse and dip with a napkin to remove excess moisture. Grind both ingredients into small pieces.
4. Peel the carrots, rinse with cool water. Pat dry with a towel. Cut into small cubes.
5. Peel off the top layer from the potatoes, rinse. Cut into the same cubes as the carrots.
6. Pour vegetable oil into a saucepan of 2-2.5 liters. Warm it up slightly. Add onion. Fry for 2-3 minutes over medium heat, stirring occasionally with a spatula.
7. Move the carrot and potato cubes. Stir. Fry for 3-4 minutes.
8. Add garlic. Stir and heat over moderate heat until aroma appears.
9. Add tomato paste. Stir until all ingredients are covered with it.
10. Add prepared red lentils immediately. Stir.
11. Pour in water. Instead, you can use meat or vegetable broth. Cover the saucepan with a lid and set over high heat. After the water boils, turn the heat to low and simmer for 25-30 minutes. Stir occasionally and taste for readiness.
12. When all the ingredients are soft and the lentils are tender, grind the contents of the pan with an immersion blender to a puree consistency. Season to taste with ground pepper and salt. Heat for about a minute and set aside from the stove.
13. Turkish red lentil puree soup is ready.
14. Melt the butter to make the sauce. Add paprika and mint. Stir.
15. Pour soup into dinner bowls. Top with a little sauce. Serve with a lemon wedge.
16. Garnish with mint leaves if desired.
Squeeze some lemon juice into the soup just before drinking and start your meal.
Enjoy your meal!
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