Turkish lentil soup puree

Name: Turkish lentil soup puree
Total time: 50 min
Yield: 8
Ingredients: 300 g Red lentils; 2 Tomatoes; 100 g Butter; 2 tablespoon Vegetable oil; to taste Oregano dry; to taste Basil; to taste Mint; 1 Lemons; to taste Ground black pepper; to taste Salt; 1.5 L Water; 200 g Bread; 150 g Hard cheese; 4 cloves of garlic Garlic; 2 tablespoon Vegetable oil

Fragrant, spicy and delicious soup - greetings from sunny Turkey! Different housewives prepare this soup with some differences. Some people put onions, carrots or potatoes in it, or all of these together; others add flour to the soup for thickness. But these are our local fantasies. The recipe I offer was found by me on the Internet. It was posted by a woman who is married to a Turk, and her mother-in-law, who lives in Turkey, taught her to cook this soup. I am pleased to share this wonderful recipe with you. The soup is very tasty, aromatic, pleasant. Goes very well with cheese and garlic croutons. If you exclude butter from the ingredients, replacing it with vegetable oil, and do without cheese croutons, then the soup will come in handy on fasting days. Try cooking it!

359

147843

Isabella Brown

Author of the recipe

Calories

433Kcal

Protein

17gram

Fat

27gram

Carbs

33gram

*Nutritional value of 1 serving

Ingredients

Servings: 8

300g

2

100g

2tablespoon

to taste

to taste

to taste

1

to taste

to taste

1.5L

200g

150g

4cloves of garlic

2tablespoon

Step-by-step preparation

Cooking time: 50 mins

STEP 1
Ingredients for preparing Turkish lentil soup. Tomatoes and lemon are washed. The lentils are thoroughly washed in seven waters.
STEP 2
Peel the tomatoes and chop them.
STEP 3
Place butter and vegetable oil in a thick-bottomed pan and melt the butter.
STEP 4
Add chopped tomatoes or tomato paste and fry for 2-3 minutes, stirring with a spatula.
STEP 5
Add lentils to the soup and fry them, stirring occasionally, until they become lighter in color.
STEP 6
Pour all the water into the pan and let it boil. Reduce heat and simmer over low heat.
STEP 7
When the lentils have boiled almost to a puree, add salt and pepper. Taste and add salt and pepper if necessary.
STEP 8
Add mint, basil, oregano to the soup and cook over low heat for another 10-15 minutes.
STEP 9
While the soup is cooking, prepare the ingredients for the croutons. It is better to finely chop the garlic rather than squeeze it through a press. Grate the cheese.
STEP 10
Fry the croutons in a dry hot frying pan, or in vegetable oil, or olive oil.
STEP 11
Sprinkle one side of the still hot croutons with garlic.
STEP 12
Sprinkle with grated cheese and place back into the frying pan, cover with a lid and keep the croutons on low heat until the cheese melts.
STEP 13
We take another pan, put a sieve on it and rub the soup through it. It is not advisable to beat this soup with a blender, as unnecessary foam appears.
STEP 14
Serve Turkish lentil puree soup with a slice or two of lemon. Squeeze lemon juice into the soup immediately before serving. You can serve the soup with croutons with cheese and garlic, but this is not necessary. Bon appetit!