Turkish Lentil Soup
6 servings
60 minutes
Turkish lentil soup is a dish with deep traditions rooted in Ottoman cuisine. It delights with its rich, velvety flavor that blends the sweetness of tomatoes, the softness of potatoes, and the delicate nutty note of red lentils. Spices like oregano and black and red pepper add expressiveness, while lemon juice adds freshness. This soup not only warms but also nourishes due to its rich protein and fiber content. In Turkey, it is often served as a first course, garnished with fresh herbs and sometimes accompanied by crispy bread. Its simplicity in preparation makes it an ideal choice for a cozy home dinner or a nutritious snack. The pureed version adds creaminess, turning it into a dish perfect for any weather and occasion.
1
Grate peeled potatoes (preferably those that cook well), an onion, and tomatoes (the skin of the tomato will remain on the grater, we do not put it in the soup). Grate the garlic on a fine grater.
- Potato: 200 g
- Onion: 150 g
- Tomatoes: 200 g
- Garlic: 2 cloves
2
In a pot with rinsed lentils, add vegetables, pour in vegetable oil, and add water. After boiling, reduce the heat and cook the soup covered for 20 minutes, stirring occasionally and avoiding strong boiling.
- Red lentils: 200 g
- Vegetable oil: 1 tablespoon
- Water: 1.5 l
3
Turn off the heat, add salt, add butter, let the soup steep for 10-15 minutes. You can blend the soup in a blender for a more uniform consistency.
- Salt: to taste
- Butter: 40 g
4
Pour the soup into bowls, sprinkle with oregano, black pepper, red pepper flakes, and drizzle with lemon juice.
- Oregano: to taste
- Red pepper flakes: to taste
- Ground black pepper: to taste
- Lemon: 1 piece
