Wednesday, March 9, 2011

Turkish Lentil Soup

3 tablespoons olive oil

1 medium onion, finely chopped

1 teaspoon hot paprika

1 teaspoon cumin seeds

1 cup red lentils

1.5 tablespoons tomato paste

6 cups chicken stock

1/4 teaspoon red pepper flakes

1.5 tablespoons dried mint leaves

1 tablespoon sumac

lemon wedge

Heat the oil in a large saucepan and sauté the onions over low heat until they are light golden–about 15 minutes. Stir in the paprika, cumin, and tomato paste. Cover and cook for 5 minutes.

Add the lentils and stir everything together so the tomato and the spices combine with the lentils. Add the stock and cover and cook until everything is mushy, about 30-40 minutes.

When the lentils are cooked, use an immersion blender to blend the soup to a smooth consistency. Stir in the mint leaves; simmer for 2 minutes. Remove the soup from the heat. Stir in the sumac.

Serve with lemon wedge. Add to taste.

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