Must try soup delicious Turkish lentils soup with a difference
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INGREDIENTS
• ▢2 tablespoon olive oil
• ▢1 large onion chopped
• ▢½ tablespoon tomato paste
• ▢1 carrot chopped
• ▢1 ½ cups red lentils
• ▢1 teaspoon salt
• ▢1 teaspoon cumin
• ▢1 tsp Aleppo pepper
• ▢½ tsp black pepper
• ▢6 cups water
INSTRUCTIONS
• Heat olive oil in a pot over medium heat.
• Saute onion until golden. Add tomato paste and cook for a minute.
• Add in carrots and cook for a couple of minutes.
• To the onion and carrot, add the red lentils, salt, pepper, cumin, Aleppo pepper and black pepper. Stir well and cook for a minute.
• Pour in the water and bring the soup to simmer. Cook covered on medium heat for 20 minutes. Uncover and cook for another 10 minutes until the lentils are completely cooked.
• Blend the soup in the blender or using an immersion blender until it's creamy and smooth.
• Serve warm with a squeeze of lemon.
try surving with Turkish bread toasted yum all flavours combined and healthy too
• ▢2 tablespoon olive oil
• ▢1 large onion chopped
• ▢½ tablespoon tomato paste
• ▢1 carrot chopped
• ▢1 ½ cups red lentils
• ▢1 teaspoon salt
• ▢1 teaspoon cumin
• ▢1 tsp Aleppo pepper
• ▢½ tsp black pepper
• ▢6 cups water
INSTRUCTIONS
• Heat olive oil in a pot over medium heat.
• Saute onion until golden. Add tomato paste and cook for a minute.
• Add in carrots and cook for a couple of minutes.
• To the onion and carrot, add the red lentils, salt, pepper, cumin, Aleppo pepper and black pepper. Stir well and cook for a minute.
• Pour in the water and bring the soup to simmer. Cook covered on medium heat for 20 minutes. Uncover and cook for another 10 minutes until the lentils are completely cooked.
• Blend the soup in the blender or using an immersion blender until it's creamy and smooth.
• Serve warm with a squeeze of lemon.
try surving with Turkish bread toasted yum all flavours combined and healthy too
