Turkish cuisine is known for its richness and variety of spicy and spicy flavors in dishes, so if you are looking for a recipe capable of sating and warming in cold weather, then it is Turkish dishes that you need to taste. Below we will analyze the recipe of lentil soup in Turkish - a bright and protein-rich dish.
Lentil soup in Turkish
Let's start with the classic version of lentil soup, which, in addition to the redest lentil, includes tomatoes, peppermint and other cereals - rice and bulgur.
Ingredients:
- lentils - 1/2 st .;
- bulgur, rice - according to 1/4 of the article;
- butter - 75 g;
- onion - 115 g;
- garlic cloves - 2 pcs .;
- tomatoes - 165 g;
- tomato paste - 45 g;
- chicken broth - 2.2 liters;
- Dried mint - 1 tbsp. a spoon;
- paprika - 1 tbsp. a spoon;
- cayenne pepper - to taste.
Preparation
Spasseruyte onions and mix it with chopped garlic. When the latter leaves its fragrance, add tomato cubes and tomato paste. Tomatoes should disperse in mashed potatoes - this will mark the addition of spices: dried mint, paprika, pepper and salt. Pour in the liquid and add bulgur with rice. When the broth comes to a boil, reduce heat and leave the soup to boil until softened rice and bulgur.
How to cook lentil soup in Turkish with tomatoes?
Another version of the Turkish soup is more suitable for filing in the summer, as it has an amazingly refreshing taste due to the presence of lemon juice, cumin and greens.
Ingredients:
- red lentils - 390 g;
- red onions - 115 g;
- garlic teeth - 3 pieces;
- tomatoes - 380 g;
- carrots - 260 g;
- sweet pepper - 115 g;
- a handful of green parsley;
- cumin - 1 teaspoon;
- paprika - 1 tbsp. a spoon;
- juice of one lemon.
Preparation
Before you make lentil soup, rinse the lentils. Prepare a vegetable sausage from the onion rings, grated carrots and straws of sweet pepper. When vegetables become soft, mix them with tomatoes and wait until the last ones turn into mashed potatoes. Before the addition of tomatoes, the fruits can be scalded and peeled off them. Season tomato puree with paprika, cumin, add lemon juice, generous pinch of salt and pour lentils. Pour the contents of the pan with three liters of water and leave to simmer until the lentils are softened. Then the soup can be served immediately, supplemented with herbs, sour cream and a pinch of paprika, or you can cook lentil soup-puree in Turkish, whipping the contents of the pan with a blender until smooth.