Turkish Lentil Soup by @cookinwithmima

1h15
Medium

6 servings

πŸ«’

30 ml

Olive Oil

πŸ§…

400 g

Onion

πŸ₯”

180 g

Potato

πŸ₯•

250 g

Carrot

πŸ§„

12 g

Garlic

🫘

400 g

Red Lentils

🍚

95 g

Rice

🧊

10 g

Chicken Bouillon

πŸ…

15 g

Tomato Paste

πŸ«‘

5 g

Sweet Red Pepper Paste

🟀

6 g

Cumin Powder

🌢️

5 g

Black Pepper

πŸ‹

150 ml

Lemon Juice

πŸ§‚

6 g

Salt

πŸ’§

2.1 l

Water

πŸ«’

60 ml

Olive Oil

🌢️

7 g

Sweet Paprika

🌿

2 g

Dry Mint

🌢️

2 g

Chili Flakes

🌿

2 g

Parsley Flakes

πŸ«“

360 g

Pita Bread

Preparation Steps

  1. Step 1/16

    Dice the onion, potato, and carrots into small, even pieces. Crush the garlic cloves.

    onion
    potato
    carrot
    garlic
    πŸ”ͺchef's knife
    πŸͺ΅cutting board

  2. Step 2/16

    Wash the red lentils thoroughly in cold water until the water runs mostly clear. Wash the rice.

    red lentils
    rice
    πŸ₯„measuring cups

  3. Step 3/16

    Heat 2 tbsp olive oil in the large pot over medium heat. Fry the diced onion until translucent and golden.

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

  4. Step 4/16

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

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

  5. Step 5/16

    Add the crushed garlic, chicken bouillon, tomato paste, sweet red pepper paste, ground cumin, ground black pepper, and salt. Stir well.

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

  6. Step 6/16

    Cook the seasoned vegetable mixture for 5 minutes over medium heat. Stir frequently to prevent the pastes from sticking.

    🍲large pot with lid
    πŸ₯„wooden spoon

  7. Step 7/16

    Add the washed red lentils and washed rice. Stir until they are coated in the seasoned mixture.

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

  8. Step 8/16

    Pour 2.125 L hot water into the pot. Stir the soup thoroughly.

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

  9. Step 9/16

    Cover the pot and simmer over medium-low heat for 45 to 60 minutes. Stir often until the lentils, rice, and vegetables are very soft.

    🍲large pot with lid
    πŸ₯„wooden spoon

  10. Step 10/16

    Blend the cooked soup with the immersion blender until completely smooth. Add a little extra hot water if a thinner consistency is desired.

    hot water
    🍲large pot with lid

  11. Step 11/16

    Stir 150 ml 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

  12. Step 12/16

    Heat 60 ml olive oil for topping in the small saucepan over medium-low heat. 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

  13. Step 13/16

    Cook the spiced oil for 2 to 3 minutes until fragrant. Remove it from the heat before the spices burn.

    πŸ₯˜small saucepan
    πŸ₯„wooden spoon

  14. Step 14/16

    Pour half of the spiced oil into the soup. Stir well and simmer for 3 minutes.

    olive oil for topping
    sweet paprika
    dried mint
    chili flakes
    🍲large pot with lid
    πŸ₯„wooden spoon

  15. Step 15/16

    Ladle the soup into 6 serving bowls. Drizzle with the remaining spiced oil and garnish with dried parsley flakes.

    dried parsley flakes
    olive oil for topping
    sweet paprika
    dried mint
    chili flakes
    πŸ₯£ladle
    πŸ₯£serving bowls

  16. Step 16/16

    Serve hot with toasted pita bread on the side.

    toasted pita bread
    πŸ₯£serving bowls

Composition

Ingredients

Types

Oil, Vegetables, Aromatics, Legumes, Grains, Seasonings, Meat, Condiments, Fruit, Juice, Spices

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, Water, Sweet paprika, Dry mint, Chili flakes, Parsley flakes, Pita bread

Allergens

Celery

Dietetics

Dietary regimen

Dairy-free, Egg-free, Peanut-free, Tree nut-free

Calories

465 kcal

Macro nutrients

Protein: 18g, Carbohydrates: 61g, Dietary fiber: 13g, Total fat: 18g, Saturated fat: 2.5g, Sugars: 5g

Nutritional Information

Minerals

Iron: 5.2mg, Potassium: 850mg, Magnesium: 75mg, Calcium: 65mg, Sodium: 610mg, Zinc: 2.2mg

Vitamins

Vitamin A: 570mcg RAE, Vitamin C: 22mg, Vitamin B6: 0.35mg, Folate: 190mcg DFE, Vitamin K: 18mcg

Preparation

Time Information

Preparation

15 minutes

Cooking

1 hour 0 minutes

Overall

1 hour 15 minutes

Difficulty

Level

Medium (2/4)

Steps

16 steps

Equipments

Utensils

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

Appliances

stovetop, immersion blender

Type

Type

Type Of Dish

Soup, Main Course

Occasions

Lunch, Dinner, Cold weather, Family meal

Origin

Source

Platform

instagram

Original Creator

@cookinwithmima

Origin

Cuisine

Turkish, Middle Eastern

Geographic

Turkey, Marmara

Various

Aspect

Texture

Smooth, Creamy, Velvety, Thick

Flavors

Savory, Earthy, Tangy, Smoky, Herbaceous, Mildly spicy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Discard if left out longer than 2 hours), fridge : 3 to 4 days (Cool completely before refrigerating,Store in an airtight container,Reheat until steaming hot,Add water when reheating if the soup thickens), freezer : 2 to 3 months (Freeze in airtight portions,Leave space for expansion,Thaw overnight in the refrigerator,Stir well after reheating)