Kurdish Spicy Lentil Soup Recipes

Steps:

• Heat olive oil in a large saucepan over medium heat; cook and stir onion and garlic until onion is translucent, about 5 minutes.
• Stir in carrot and celery; cook, stirring often, until vegetables are tender, about 8 more minutes.
• Stir in tomato paste, crushed red pepper, cayenne pepper, salt, and black pepper; mix in chicken stock and lentils.
• Bring soup to a boil and reduce heat to low; simmer until lentils are soft, about 20 minutes.

Steps:

• Put shelled yellow or red lentils in a medium heavy pot, and cover with cold water by 3 or 4 inches (about 10 cups).
• Bring to a quick boil, skimming froth as needed.
• Lower heat to low and let simmer, covered, until lentils are thoroughly cooked, about 30 minutes.
• For a creamy texture, whisk the mixture with a whip until smooth, a few minutes.
• Add salt, black pepper, curry powder, and broken vermicelli noodles.
• Stir well.
• Keep simmering and stir occasionally to prevent soup from sticking to the bottom of the pot until soup is nicely thickened, about 15 minutes.

Steps:

• Combine the lentils, wheat berries, chickpeas, and 2 quarts of water in a large pot.
• Cover, bring to a boil, and skim carefully.
• Add the vegetables, tomato paste, and hot peppers.
• Cook, covered, for 1 hour.
• Add the salt and cook 30 minutes longer, or until the chickpeas are fully cooked. Serves 6.

Steps:

• Heat a large saucepan and dry-fry 2 tsp cumin seeds and a pinch of chilli flakes for 1 min, or until they start to jump around the pan and release their aromas.
• Scoop out about half with a spoon and set aside. Add 2 tbsp olive oil, 600g coarsely grated carrots, 140g split red lentils, 1l hot vegetable stock and 125ml milk to the pan and bring to the boil.
• Simmer for 15 mins until the lentils have swollen and softened.
• Whizz the soup with a stick blender or in a food processor until smooth (or leave it chunky if you prefer).
• Season to taste and finish with a dollop of plain yogurt and a sprinkling of the reserved toasted spices. Serve with warmed naan breads.