Hungry Man
Senior Member
Turkish Lentil Soup
Ingredients:
- 1 cup red or yellow lentils
- 1 onion (diced)
- 1 carrot (diced)
- 1 potato (diced)
- 2 tbsp butter
- 1 tbsp flour
- 3 tbsp olive oil
- 1 tsp turmeric (optional)
- 2 bay leaves
- 2 tsp salt
- 1 liter hot water
- 1 cup stock (meat or vegetable)
- Lemon, paprika powder and olive oil to serve
- Wash the lentils thoroughly until the water is completely clear. Drain and set aside
- In a large pot heat up 2 tbsp olive oil and start cooking the chopped onions until slightly brown
- Add the carrots and the bay leaves and continue cooking for 3-4 minutes
- Peel and thinly slice the potatoes and add to the pan and cook for 1-2 minutes while stirring
- Add the lentils and cook for 4-5 minutes
- Turn the stove to low heat and prepare 1 liter of hot water in a kettle
- Make a well in the middle and add the butter.
- Let the butter melt on the bottom of the pan and add the flour and cook until incorporated into the butter.
- Cook and stir for 1 minute
- As soon as the flour is incorporated, add the hot water and the stock and give it a good stir
- Season with salt and add the turmeric
- Cover the lid and let it cook for 10 minutes
- With an immersion blender, process and blend the soup into a fine puree.
- At this step, add additional hot water if the consistency is too thick
- In a small pan, heat up 1 tbsp olive oil and add the paprika powder
- Stir and the paprika for 1 minute to extract the color into the oil
- Serve the soup and drizzle paprika oil to taste
- Garnish with lemon and serve
