Turkish-style lentil soup
Description
Perfect for lunch. In this soup, the delicate, subtle flavor of tender red lentils takes center stage. The aroma of butter and sautéed vegetables complements it beautifully. Mint adds a bright Eastern note to the soup, as does lemon. You can also add garlic, sumac or paprika, and even tomato paste. But this basic recipe is nearly perfect as it is.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Chop the onion into small cubes. Grate the carrot on a coarse grater.
- 3
Step 3
Rinse the lentils thoroughly.
- 4
Step 4
Pour boiling water and place to simmer under a lid over low heat. Skim off the foam and watch carefully – it boils over just as badly as milk.
- 5
Step 5
Heat the olive oil, add a spoonful of ghee, and sauté the onion until golden. Then add the carrots and cook, stirring, until soft and fragrant. Do not overcook.
- 6
Step 6
Add a spoonful of flour and heat for another minute.
- 7
Step 7
Place the vegetables into the pot with the lentils. Bring to a boil, then turn off the heat. Let it stand, covered, for about 5 minutes.
- 8
Step 8
Meanwhile, melt the remaining clarified butter in a skillet and add the red pepper and dried mint. Stir and remove from heat.
- 9
Step 9
Purée the soup with an immersion blender until smooth.
- 10
Step 10
Pour the soup into bowls or plates, add a slice of lemon to each, and drizzle with oil infused with pepper and mint.
- 11
Step 11
Serve the soup hot, with fresh flatbreads or soft bread.
- 12
Step 12
The soup is ready. Serve hot.