Turkish Lentil Soup by @cookinwithmima

1h10
Medium

6 servings

πŸ«’

30 ml

Olive Oil

πŸ§…

300 g

Onion

πŸ₯”

170 g

Potato

πŸ₯•

200 g

Carrot

πŸ§„

12 g

Garlic

🫘

5 g

Red Lentils

🍚

95 g

Rice

πŸ§‚

10 g

Chicken Bouillon

πŸ…

15 g

Tomato Paste

πŸ…

1 tsp

Sweet Red Pepper Paste

🌿

6 g

Cumin Powder

🌢️

2 tsp

Black Pepper

πŸ‹

150 ml

Lemon Juice

πŸ§‚

6 g

Salt

⚫

4 g

Pepper

πŸ’§

2.1 l

Water

πŸ«’

60 ml

Olive Oil

πŸ«‘

7 g

Sweet Paprika

🌿

2 g

Dry Mint

🌢️

2 g

Chili Flakes

🌿

2 g

Parsley Flakes

πŸ«“

240 g

Pita Bread

Preparation Steps

  1. Step 1/14

    Dice the onion, potato, and carrots. Crush the garlic, then rinse the red lentils and white rice thoroughly under cold water.

    onion
    potato
    carrot
    garlic
    red lentils
    white rice
    πŸ”ͺchef's knife
    πŸͺ΅cutting board

  2. Step 2/14

    Heat 2 tbsp olive oil in the large pot over medium heat. Fry the diced onion until translucent and golden, about 6 to 8 minutes.

    olive oil
    onion
    🍲large pot with lid
    πŸ₯„wooden spoon

  3. Step 3/14

    Add the diced carrots and potato to the pot. Cook while stirring for 1 to 2 minutes.

    carrot
    potato
    🍲large pot with lid
    πŸ₯„wooden spoon

  4. Step 4/14

    Add the crushed garlic, chicken bouillon cube, tomato paste, sweet red pepper paste, ground cumin, ground black pepper, and salt. Stir and cook for 5 minutes.

    garlic
    chicken bouillon cube
    tomato paste
    sweet red pepper paste
    ground cumin
    ground black pepper
    salt
    🍲large pot with lid
    πŸ₯„wooden spoon
    πŸ₯„measuring spoons

  5. Step 5/14

    Add the rinsed red lentils and white rice. Stir until the grains and lentils are evenly coated with the seasoned vegetable mixture.

    red lentils
    white rice
    🍲large pot with lid
    πŸ₯„wooden spoon

  6. Step 6/14

    Pour 2.0 to 2.25 L boiling water into the pot. Stir well, cover, and bring the soup to a gentle simmer.

    water
    🍲large pot with lid
    πŸ₯„wooden spoon
    πŸ₯„measuring cups

  7. Step 7/14

    Cook the covered soup over medium-low heat for 45 to 60 minutes. Stir frequently until the lentils, rice, and vegetables are extremely soft.

    🍲large pot with lid
    πŸ₯„wooden spoon

  8. Step 8/14

    Blend the cooked soup with the immersion blender. Process until completely smooth and velvety.

    🍲large pot with lid

  9. Step 9/14

    Stir 1/2 to 3/4 cup lemon juice into the blended soup. Cover and keep warm over low heat.

    lemon juice
    🍲large pot with lid
    πŸ₯„wooden spoon
    πŸ₯„measuring cups

  10. Step 10/14

    Heat 1/4 cup olive oil for topping in the small saucepan. Add sweet paprika, dried mint, and chili flakes.

    olive oil for topping
    sweet paprika
    dried mint
    chili flakes
    πŸ₯˜small saucepan
    πŸ₯„wooden spoon
    πŸ₯„measuring spoons

  11. Step 11/14

    Cook the spiced oil for 2 to 3 minutes over low heat. Stir until fragrant, taking care not to burn the spices.

    πŸ₯˜small saucepan
    πŸ₯„wooden spoon

  12. Step 12/14

    Stir half of the spiced oil mixture into the soup. Simmer the soup for 3 to 5 minutes and adjust its thickness with hot water if needed.

    water
    🍲large pot with lid
    πŸ₯„wooden spoon

  13. Step 13/14

    Ladle the soup into serving bowls. Drizzle with the remaining spiced oil and garnish with dried parsley flakes.

    dried parsley flakes
    πŸ₯£serving bowls
    πŸ₯„wooden spoon

  14. Step 14/14

    Toast the pita bread if desired. Serve it alongside the hot lentil soup.

    pita bread
    πŸ₯˜small saucepan

Composition

Ingredients

Types

Oils, Vegetables, Herbs, Legumes, Condiments, Fruits, Seasonings, Liquids, Spices, Breads

Ingredients

Olive oil, Onion, Potato, Carrot, Garlic, Red lentils, Rice, Chicken bouillon, Tomato paste, Sweet red pepper paste, Cumin powder, Black pepper, Lemon juice, Salt, Pepper, Water, Sweet paprika, Dry mint, Chili flakes, Parsley flakes, Pita bread

Allergens

Gluten

Dietetics

Dietary regimen

Mediterranean, Dairy-free

Calories

455 kcal

Macro nutrients

Protein: 17g, Carbohydrates: 65g, Dietary fiber: 15g, Total fat: 15g, Saturated fat: 2g, Sugars: 7g

Nutritional Information

Minerals

Iron: 6.2mg, Potassium: 870mg, Magnesium: 80mg, Calcium: 75mg, Sodium: 780mg

Vitamins

Vitamin A: 720mcg RAE, Vitamin C: 24mg, Folate: 230mcg DFE, Vitamin K: 24mcg

Preparation

Time Information

Preparation

15 minutes

Cooking

55 minutes

Overall

1 hour 10 minutes

Difficulty

Level

Medium (2/4)

Steps

14 steps

Equipments

Utensils

chef's knife, cutting board, measuring cups, measuring spoons, wooden spoon, large pot with lid, small saucepan, serving bowls

Appliances

stovetop, immersion blender

Type

Type

Type Of Dish

Soup, Main Course

Occasions

Lunch, Dinner, Cold Weather, Ramadan

Origin

Source

Platform

instagram

Original Creator

@cookinwithmima

Origin

Cuisine

Turkish, Middle Eastern, Mediterranean

Geographic

Turkey, Marmara

Various

Aspect

Texture

Smooth, Creamy, Velvety, Thick

Flavors

Earthy, Savory, Tangy, Smoky, Herbal, Spicy, Peppery

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Discard if left out longer than 2 hours), fridge : 4 days (Cool completely before refrigerating,Store in an airtight container,Store spiced oil separately when possible), freezer : 3 months (Freeze in airtight portion-sized containers,Leave space for expansion,Thaw overnight in the refrigerator,Add fresh lemon juice after reheating if desired)