Lentil soup with fried mushrooms
6 servings
60 minutes
Lentil soup with fried mushrooms is a warming and aromatic masterpiece of Turkish cuisine, embodying the richness of Eastern spices and the tenderness of slowly cooked lentils. Its origin is tied to the traditional Turkish love for thick, hearty soups that are nutritious and easy to prepare. The velvety texture of lentils beautifully complements the deep, rich flavor of fried mushrooms infused with coriander and cumin aromas. This soup is perfect for a hearty dinner or a light lunch due to its balance of proteins, fiber, and healthy fats. Serving it with a mushroom mix makes it even richer and provides a pleasant contrast of textures.
1
Heat oil in a large pot, add onion, carrot, and celery with a pinch of salt and stir. After 6-7 minutes, add garlic and cook for another minute.
- Onion: 1 piece
- Carrot: 1 piece
- Celery stalk: 1 piece
- Garlic: 3 cloves
- Salt: to taste
2
Add lentils, broth, bay leaf, and cumin. Cover the pot with a lid and bring to a boil, then reduce the heat to low and let it simmer for another 40 minutes.
- Lentils: 450 g
- Vegetable broth: 8 glasss
- Bay leaf: 3 pieces
- Ground cumin (zira): 0.5 teaspoon
3
Meanwhile, heat more oil in the pan and add mushrooms with salt. Sauté for 9 minutes, sprinkle with cilantro, and leave for another minute. The mushrooms should darken and shrink in volume.
- Olive oil: 3 tablespoons
- Fresh mushrooms: 2 glasss
- Salt: to taste
- Coriander leaves: 1 glass
4
When the lentils are ready, add salt and pepper to taste. If the mixture is too thick, add more broth.
- Salt: to taste
- Ground black pepper: to taste
- Vegetable broth: 8 glasss
5
Pour the ready soup into bowls and add portions of the mushroom mixture.
- Fresh mushrooms: 2 glasss