Spicy Lentil Soup
4 servings
35 minutes
Spicy lentil soup is a true gem of Turkish cuisine, warming with its rich texture and aromas of Eastern spices. Its history dates back to ancient times when the poor and travelers sought hearty and nutritious food from simple ingredients. Lentils cooked in fragrant beef broth become tender, while potatoes and celery add a pleasant creamy consistency. The light acidity of lemon juice harmonizes with the richness of flavor, and garlic adds a piquant depth to the dish. This soup not only warms on cool evenings but is also perfect for a light lunch or dinner, especially when paired with fresh bread. Garnished with parsley, it reveals a wealth of flavors, creating a unique culinary experience.
1
Soaked lentils cook faster, so rinse and soak them in cold water 2 hours before making the soup.
2
Drain the water in which the lentils were soaked, place the lentils in a pot, and pour in Campbell's Homestyle Classic beef broth. Add 750 ml of water. Bring the broth to a boil. Cook on low heat for 15 minutes or until the lentils start to break down.
- Lentils: 150 g
- Campbell's Beef Broth: 375 ml
3
Peel the garlic and press it. Heat vegetable oil in a pan, add the garlic, cover with a lid, and simmer on low heat for 3 minutes.
- Garlic: 2 cloves
- Deodorized refined vegetable oil: 2 tablespoons
4
Wash, peel, and dice the potatoes into 1 cm cubes. Chop the celery stalk into small cubes. Add the potatoes and celery to the broth and cook for 12 minutes or until the potatoes and celery are tender.
- New potatoes: 1 piece
- Celery: 1 stem
5
Add garlic with oil to the soup. Cook for 2-3 minutes, remove the pot from heat, and season the lentil soup to taste with lemon juice.
- Garlic: 2 cloves
- Deodorized refined vegetable oil: 2 tablespoons
- Lemon juice: to taste
6
Before serving, sprinkle with finely chopped parsley.