We're excited to present a delicious Turkish-style lentil soup recipe, a cornerstone of Turkish cuisine. This soup quickly becomes a favorite in any household, particularly on cold winter days. We often enjoy it at least once a week, and it consistently captures the hearts of adults and children. Usually, we serve it with a lemon wedge on the side for an extra burst of flavor.
Numerous variations of lentil soup exist. You have the option to cook it in a pressure cooker or strain the lentils using a tight sieve or cheesecloth to eliminate the pulp. Each method works well, but for nutrient retention, I prefer simmering it in a pot and blending all ingredients while they boil. This approach eliminates the need for straining. To thicken the soup, I often use potatoes instead of flour.
In contrast to some culinary traditions where lentil soup includes visible lentil pieces, Turkish cuisine typically emphasizes a smooth, homogeneous texture. The soup's color can be customized to personal preference; adding flour results in a light yellow hue, while the inclusion of turmeric imparts a more orange tone. Furthermore, this versatile dish can incorporate a variety of vegetables. Celery root, potatoes, onions, garlic, tomatoes, radishes, and similar ingredients contribute to a range of distinctive flavors.
For this recipe, begin by sautéing onion, flour, and tomato paste until they're well-cooked. Then, add the remaining ingredients and let the soup cook. If flour isn't your preference, feel free to substitute it with a potato. Both ingredients help thicken the soup effectively. I almost always incorporate bone broth or chicken stock in my soups for enhanced flavor and nutritional value. Now, let's dive into the process of making this delightful lentil soup recipe. By the way, you can read my blog post to learn about the most beloved soups in Turkish cuisine. Also, you can find all the information about Turkish cuisine on my Pinterest account.
The red lentils are washed in a bowl where water can be drained. Here, what you should pay attention to is that lentils can stick together when they come into contact with water. Use a spoon or a stick to prevent them from sticking together after washing.
Firstly, 1 onion and 1 potato are randomly chopped, as seen in the image. It is sufficient to cut a medium-sized onion into about 4-5 pieces. For the potatoes, 8-10 pieces are suitable.
The chopped potatoes and onions are placed in the pot together with the rinsed lentils. You can add spices and salt according to your preference. I don't add any other spices except for black pepper, salt, and turmeric. The reason I use about 1 teaspoon of turmeric is the fantastic color and aroma it gives. After the lentil soup is cooked, it has a wonderful orange-like color.
We add enough cold water to cover the ingredients by about 3-4 fingers. You should not use hot water. The water should heat up on the stove along with the ingredients. Make sure to have some boiled water in the kettle. In the later stages, if the soup's consistency becomes thicker than you desire, you cannot add cold water. You must use boiling water.
In this way, we cook the soup over medium-high heat until it starts to boil, and then reduce the heat to low once it boils. During this stage, the potato and onion pieces will absorb some of the water and soften. After about 10 minutes of boiling, the lentils will turn from orange to yellow, and they will float on the surface of the water. At this stage, if necessary, we can add some of the reserved boiling water. If not needed, we blend and puree the ingredients on the lowest heat setting for 3-4 minutes, from top to bottom. You will see that the lentil soup becomes homogeneous. This stage is the last opportunity to add water. If needed, we add water one last time at this stage and mix it well.
After the lentil soup is cooked, a spicy and oily sauce is prepared both to create an aromatic aroma and to enhance its flavor. Depending on your taste, you can make it with just butter, but the most suitable is a mixture of olive oil and butter. After the butter melts, red pepper is added to the hot oil and stirred for 15-20 seconds. Then, it is removed from the heat and poured over the lentil soup, stirring it in.
We can let it rest for 5 minutes, transfer it to soup bowls, and it's ready to serve. Enjoy your meal!
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.