Lentil Soup Ingredients
- Red lentils 150 grams
- Purified water 1 liter
- Onion 1 piece
- Carrot 1 piece
- Tomato 1 piece
- 2 cloves of garlic
- Vegetable oil 1 tablespoon
- Tomato paste 1 tablespoon
Spices and herbs:
- Fresh mint 1 tablespoon
- Caraway seeds 1 teaspoon
- Salt to taste
- Ground black pepper to taste and desire
- Sour cream to taste and desire
- Lime to taste and desire
- Chili pepper (cereal) to taste and desire
- Main Ingredients: Onion, Carrot, Tomato, Lentil
- Serving 6 servings
- World CuisineAsian, Oriental
Deep bowl, Colander, Knife, Cutting board, Paper kitchen towels, Bowl - 2 pieces, Plate - 4 pieces, Stove, Frying pan, Wooden kitchen spatula, Measuring cup (for water), Deep pan with a lid (capacity 3 liters), Deep plate, ladle
Cooking Lentil Soup:
Step 1: prepare the ingredients.
First of all, we prepare all the products. Put the lentils in a deep bowl and rinse in several waters.
Then we throw it into a colander, rinse it again and transfer to a deep bowl. Fill the lentils with 300 milliliters of purified water, it will be about 2 centimeters higher than the grains, this liquid is enough to start. We leave legumes in this form for at least 30 minutes, for a maximum of 1 hour.
We do not lose time in vain; we peel onions, garlic and carrots from the skin. Then wash them with tomato and mint under cold running water. Dry the vegetables with paper kitchen towels, and shake off the excess liquid with mint.
Then, in turn, we put them on a cutting board and grind. Cut onion, carrot and tomato into a small cube. Peel mint and garlic finely.
We lay out the slices in separate bowls and plates. We also put on the kitchen table the remaining ingredients that will be needed to prepare the lentil soup.
Step 2: stew the vegetables.
Now pour the vegetable oil into the pan and put it on medium heat. Across 1 - 2 minutes dip chopped onions, carrots and garlic into the heated oil. Fry them together 2 - 3 minutes or until the onion is soft.
Then add cumin to the pan and stew vegetables with spices 30 seconds.
Exactly so much time is needed for the spice to reveal its pleasant aroma.
After we add tomato cubes to stewed products.
Mix vegetables until smooth and simmer 2 - 3 minutes, until soft tomato.
After the required time has passed, drain the water from the lentils and put it in a pan.
Stew it with vegetables 1 minutestirring all the time.
Then season the lentils with a pinch of salt, black pepper and add the tomato paste.
Mix the ingredients until smooth and cook more 1 minute
We transfer the contents of the pan to a deep three-liter pan, in which we will cook the soup.
Step 3: Cook the lentil soup.
Pour 700 milliliters of purified water into a saucepan with all vegetables and lentils and bring the liquid to a boil.
Then add chopped mint to the pan. We mix all the components of the soup to a homogeneous consistency, taste and, if necessary, introduce more spices and salt.
Now we reduce the temperature of the stove on the fire between small and medium. We cover the pan with a lid so that a small gap remains. Cook the first hot dish 20 minutesstirring occasionally. After we turn off the stove and insist on soup 7 to 10 minutes.
After some time, pour the fragrant dishes into deep plates with the ladle. If desired, supplement each serving with slices of lime, sour cream, flakes of hot red pepper and serve.
Step 4: serve the lentil soup.
Lentil soup is served hot or cold. Very often it is seasoned with sour cream, red pepper and garnished with slices of lime. Turkish chefs serve this dish along with croutons, cheese cakes or bread rolls. Enjoy it!
Enjoy your meal!
- Instead of the usual onions, you can use red sweet onions or leeks.
- Instead of water, you can use vegetable or meat broth.
- A set of spices does not require additions, but if desired, a little dried basil, dill, white pepper or allspice can be added to the soup.
- Very often, instead of sour cream, thick salted yogurt is used for dressing.