Turkish Green Lentil Soup Recipes

Steps:

• Heat the olive oil in a large pot over high heat. Cook and stir the onion in the hot oil until it begins to soften, about 2 minutes. Stir the garlic into the onion and cook another 2 minutes. Add the diced tomatoes to the onion mixture; continue to cook and stir another 10 minutes.
• Pour in the chicken stock, red lentils, bulgur, rice, tomato paste, paprika, cayenne pepper, and mint to the tomato mixture; season with salt and black pepper. Bring the soup to a boil, reduce heat to medium-low, and cook at a simmer until the the lentils and rice are cooked through, about 30 minutes.
• Pour the soup into a blender to no more than half full. Firmly hold the lid in place and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth; pour into your serving dish. Alternately, you can use a stick blender and puree the soup in cooking pot.

Steps:

• Sautee the onion with butter for 4-5 minutes in a medium-sized pot.
• Then add the flour, stir and cook for another 2-3 minutes.
• Pour in the hot water slowly, stirring constantly. Make sure the flour doesn't clump.
• Add in the washed and drained lentils, salt and cumin.
• Cook until the lentils are soft on medium heat. Stir occasionally. Taste it along the way and if necessary, add more salt or water. Pour the soup into your soup bowls with a ladle.
• Mix the garnish ingredients in a small bowl. Pour 1 tbsp of the garnish in each soup bowl.