TURKISH RED LENTIL SOUP
Another delectable entry for the Zaar World Tour from the enticing World Vegetarian Cookbook by Madhur Jaffrey. This is simple enough to prepare midweek and comforting as the first cold air of fall arrives.
Provided by justcallmetoni
Categories Lentil
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place the red lentils in a colandar and rinse.
- Sift through to remove and debris or damaged beans.
- Place the washed and cleaned lentils into a medium pot with the stock, potatoes, onions and paprika.
- Bring the pot to a boil and reduce to a simmer.
- Loosely place a lid on the pot leaving slightly ajar as to allow some evaporation.
- Cook for 40-40 minutes until the lentils are tender.
- Add salt and pepper to taste.
- Place all but 1 cup of the soup into a blender or food processor and blend briefly.
- Return blended soup to the pot with the reserved cup of soup.
- Heat through.
- Serve.
TURKISH RED LENTIL SOUP (KIRMIZI MERCIMEK ÇORBASI)
This is true comfort food that tastes like a cross between Cream of Wheat and Lentil Soup. Try to get the red lentils because they cook quicker and lend a lovely orangy color to the finished soup (the lentils cook to a yellow, but the tomatoes make it orange). This soup is usually served before a meal with a dollop of yogurt or tzatiki sauce swirled in.
Provided by threeovens
Categories Lentil
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- In a large pot, bring to a boil 10 to 12 cups of water; add lentils, 2 teaspoons salt, cover and reduce heat, letting simmer for 30 minutes.
- Meanwhile, heat another pot, over medium heat, and add onions, cover with olive oil, and 1 teaspoon salt; once it begins to sizzle, reduce heat to low and cover for about 5 minutes.
- To the second pot, add bulgur, pepper, cayenne, and cumin; stir until lightly browned.
- Add tomatoes, tomato paste, parsley, and 4 cups chicken broth; bring to a boil, cover, reduce heat and simmer 15 minutes.
- Pour the contents of the second pot into the large soup pot with the lentils; cover and simmer until the bulgur and the lentils are soft, about an additional 40 minutes.
- You may add additional water if you like a thinner soup (as we do).
- Stir in lemon juice or vinegar; serve a dollop of yogurt with each serving, if desired.
Nutrition Facts : Calories 348.6, Fat 11.5, SaturatedFat 1.9, Sodium 1613, Carbohydrate 45.9, Fiber 9.2, Sugar 4.4, Protein 18.9
RED LENTIL SOUP-TURKISH STYLE
Make and share this Red Lentil Soup-Turkish Style recipe from Food.com.
Provided by Diana Adcock
Categories Lentil
Time 1h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a medium saucepan melt butter over medium heat.
- Add onions, lentils and carrots.
- Cook, stirring often for 5 minutes.
- Add paprika and tomato paste and stir well to mix.
- Reduce heat to low and cook for a few minutes.
- Gradually add stock or water, stirring constantly.
- Simmer uncovered until lentils are v-e-r-y soft, around 30 minutes.
- Transfer to a food processor or blender and puree to smooth.
- Return to pan and add milk or lemon juice to taste.
- Taste and add salt, pepper and cayenne.
- Give it 5 minutes and taste again, adjust seasonings.
- Ladle into bowls and offer croutons and mint at the table.
RUSTIC RED LENTIL SOUP (ONLY 4 INGREDIENTS)
This soup is so simple a real no fail recipe, really!. Its great for a diet because its packed with protein, this soup and a salad makes a nice light dinner that keeps you satisfied.
Provided by Lil Lemon
Categories Turkish
Time 40m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Cook onions until very soft, (about 5 minutes)in a medium size (2.5L) pot, with a little extra virgin olive oil.
- Add chicken cubes, lentils, and tomato paste.
- Turn the heat on high and add 8 cups of water and bring to a boil.
- Reduce heat to medium and cook for 30 minutes and soup has reduced significantly.
- Serve warm with Italian crusty bread or flatbreads.
TURKISH RED LENTIL SOUP
I was going nuts looking for the perfect red lentil soup recipe that had just the right spice blend after enjoying it immensely at my favorite local Turkish joint and getting a bit bored with my standby lentil soup recipe. This is based on various Turkish lentil soup recipes with my own flair. It didn't come out exactly like the tasty soup at Turkuaz, but it did come out good enough for me to keep making it!
Provided by the80srule
Categories Lentil
Time 40m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine everything into a pot, and bring to a boil.
- Lower the heat, loosely cover the pot, and let simmer for 25-30 minutes or until the lentils have completely softened.
- Let the soup cool for about 5-10 minutes (you can also cheat and just pop the pot in the fridge or freezer for a couple minutes while catching up on work and texting, like I did!).
- Pour the soup in a blender to puree it nicely.
- After pureeing, I sometimes like to pop in a can of big white beans like great northern beans, navy beans, cannellini, or butterbeans with a little fresh cilantro if I happen to have any on hand. These are found in piyaz, another delicious meze.
- Garnish with lemon and/or fresh mint, and serve with some delicious pitas, toasty Turkish bread, or sigara bourek!
Nutrition Facts : Calories 201.4, Fat 2.5, SaturatedFat 0.4, Sodium 370.5, Carbohydrate 34, Fiber 6.7, Sugar 2.6, Protein 12.9
RUSTIC RED LENTIL SOUP (MAHLUTA CORBASI)
This soup is served in a little Turkish storefront take out place near my home. I have not found red lentils yet, so I use regular dried lentils (brown) from my grocery store. Also please note, the longer the crushed red pepper flakes are cooked, the hotter and spicier the soup will be, so use your judgment!
Provided by threeovens
Categories Lentil
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Sauté onion in butter over medium heat for 2 minutes until softened, not browned. Add garlic and sauté an additional minute. Add lentils and 2 cups water; stir. Cover, turn heat down to medium low and cook 30 minutes until lentils are almost tender and water has almost cooked out. Add the chicken broth, tomato paste, cumin, salt and pepper. Cook another 30 minutes.
- Puree soup with an immersion blender or use a food processor or stand blender. Strain into pot and add crushed red pepper flakes and oregano; cook 10 minutes or longer to desired degree of spiciness and heat. Soup will become more spicy and hotter the longer you cook the red pepper flakes. Add water if soup is too thick (for your taste, I like it relatively thin).
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