Turkish Lentil Soup

Name: Turkish Lentil Soup
Yield: 4 servings
Cuisine: American
Ingredients: 150 ml Red lentils; 1 small to medium Onion; 1/3 Carrot (optional) 1, small Potato (optional); 1 Consomme bouillon cubes; 1 pinch Salt; 1200 ml Water; 1 dash each Lemon, chili powder, mint

cookpad.japan @cookpad_jp

When I was in Turkey, you could get this soup anywhere – to the point where you would get sick of it! But now that I'm back in Japan, I miss it. I made several attempts until I settled on this.

Adjust the ingredients, thickness, and amount of salt to taste. The way every person likes this soup is different - just like how people in Japan like their miso soup prepared in different ways! (Adding about 1 tablespoon of tomato paste after sautéing the onions is also delicious.) Also, you can omit using a blender in Step 5, and enjoy the rough texture. It's easy! Recipe by Merike

When I was in Turkey, you could get this soup anywhere – to the point where you would get sick of it! But now that I'm back in Japan, I miss it. I made several attempts until I settled on this.

cookpad.japan @cookpad_jp

When I was in Turkey, you could get this soup anywhere – to the point where you would get sick of it! But now that I'm back in Japan, I miss it. I made several attempts until I settled on this.

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Ingredients

4 servings

150 mlRed lentils
1 smallto medium Onion
1/3Carrot (optional) 1, small Potato (optional)
1Consomme bouillon cubes
1 pinchSalt
1200 mlWater
1 dasheach Lemon, chili powder, mint

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Steps

1

These are red lentils. There are many different varieties depending on where they are produced, but the photo shows some beans I brought back from Turkey. They are plump. In Japan, you can buy them in the export food section of department stores, or at a health food shop, but they are a bit flatter.
2

To prep the ingredients, rinse the lentils. Mince the onions. Peel the carrot and potato, and finely chop.
3

Sauté the onions in oil (not listed). When they are well cooked and translucent, add the water and bring to a boil.
4

Add the consomme bouillon cube, lentils, carrot, and potato, and simmer for 30 minutes on low to medium heat.
5

Strain the soup from Step 4, return the liquid to the pot, and pulse the remainder in a blender until smooth. Return to the pot, then bring to a boil. It should be as thick as potage soup. Season with salt and other seasonings to taste.
6

Pour into individual soup bowls, then squeeze on lemon juice for a nice touch. That is how I love it. It also tastes great garnished with chili peppers, mint leaves, parsley, or croutons.
7

Add tomato paste. No need to mix.