Best 3 Turkish Red Lentil Soup With Mint Recipes
**Turkish Red Lentil Soup: A hearty and flavorful vegan soup.**
Turkish red lentil soup is a delicious and nutritious vegan soup made with red lentils, vegetables, and herbs. It is a popular dish in Turkey and is often served as a main course or as a side dish. This vibrant soup is not only visually appealing with its deep red hue but also boasts of a rich and savory flavor profile. The lentils lend a hearty texture while the aromatic spices infuse the broth with warmth and depth.
This article features a collection of recipes for Turkish red lentil soup, each with its distinctive variation on the classic dish. Whether you prefer a traditional Turkish recipe or a more contemporary take with additional ingredients like coconut milk or roasted red peppers, there's a recipe here to satisfy every palate. Embrace the culinary journey and discover the diverse flavors of Turkish red lentil soup.
TURKISH RED LENTIL 'BRIDE' SOUP
A wonderful and easy soup. Traditional Turkish soup. Garnish with lemon slices and fresh mint leaves.
Provided by Genevia Jensen
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 1h25m
Yield 4
Number Of Ingredients 11
Steps:
- Melt the butter in a large saucepan over low heat. Cook the onions in the hot butter until they are golden brown, about 15 minutes.
- Stir the paprika, lentils, and bulgur into the onions and coat with the butter.
- Add the tomato paste, vegetable stock, and cayenne pepper; bring to a boil and cook until soft and creamy, about 1 hour.
- Crumble the dried mint leaves into the soup; stir the soup and remove from heat.
- Ladle into bowls and garnish with lemon slices and fresh mint to serve.
Nutrition Facts : Calories 442.1 calories, Carbohydrate 64.2 g, Cholesterol 30.5 mg, Fat 14 g, Fiber 15.1 g, Protein 18.7 g, SaturatedFat 7.4 g, Sodium 1080.1 mg, Sugar 12.9 g
TURKISH LENTIL SOUP
Full of bold flavors of smoked paprika, mint and lemon, this Turkish lentil soup is full of hearty grains such as lentils and rice and is gluten free and made in nearly 30 minutes.
Provided by Samantha Ferraro
Categories Main
Time 40m
Number Of Ingredients 16
Steps:
- In a large pot, add butter and olive oil and saute chopped onion and red bell pepper until pepper is tender, about 5-8 minutes. Then add chopped garlic and saute until caramelized, about 1-2 minutes.
- Next, add dried mint, paprika and Turkish red pepper (or you can substitute regular red pepper and stir spices together in the oil
- Stir in the tomato paste, chopped tomato and lemon zest. Stir everything together and season with salt and pepper. Allow the tomatoes to cook for 1-2 minutes to soften.
- Next, add dried red lentils, white rice and red quinoa (or you have another type of quinoa, that's fine too). Stir all the grains together so the flavors are tossed with the rice and quinoa.
- Add 8 cups of vegetable broth and bring soup to a boil Cook the soup for about 30 minutes until rice, lentils and quinoa are tender. Taste for doneness and seasoning.
- Once soup is cooked, you can use an immersion blender to puree some of the soup for a better texture. Garnish with a squeeze of lemon, olive oil, fresh herbs.
Nutrition Facts : Calories 471 kcal, Carbohydrate 59 g, Protein 25 g, Fat 17 g, SaturatedFat 6 g, Cholesterol 15 mg, Sodium 269 mg, Fiber 18 g, Sugar 6 g, ServingSize 1 serving
TURKISH RED LENTIL SOUP
Provided by Florence Fabricant
Categories dinner, lunch, one pot, soups and stews, appetizer, main course
Time 45m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Place the lentils and rice in a sieve, rinse well and allow to drain.
- Meanwhile, heat the oil in a heavy four-quart saucepan. Add the onion, and saute until soft but not brown. Stir in the tomato paste, tomato, paprika and cayenne pepper. Add the lentils, rice and stock. Stir well, and simmer, covered, 30 minutes, until the rice is cooked and the lentils have virtually dissolved into a puree. Stir from time to time.
- Add salt to taste. If the soup is too thick, add a little water.
- Serve each portion sprinkled with mint leaves and croutons, with lemon wedges and yogurt on the side.
Nutrition Facts : @context http, Calories 393, UnsaturatedFat 9 grams, Carbohydrate 54 grams, Fat 11 grams, Fiber 7 grams, Protein 21 grams, SaturatedFat 2 grams, Sodium 890 milligrams, Sugar 8 grams, TransFat 0 grams
Tips:
- Use good quality red lentils: Look for lentils that are whole and free of debris. Avoid lentils that are split or have a chalky appearance.
- Rinse the lentils thoroughly before cooking: This will remove any dirt or debris and help the lentils cook evenly.
- Don't overcook the lentils: Red lentils cook quickly, so be careful not to overcook them. Overcooked lentils will become mushy and lose their flavor.
- Use a good quality vegetable broth: The vegetable broth is the base of the soup, so it's important to use a good quality broth. You can make your own vegetable broth or use a store-bought broth.
- Season the soup to taste: Add salt, pepper, and other spices to taste. You can also add a squeeze of lemon juice or a dollop of yogurt to brighten the flavors.
- Serve the soup hot: Turkish red lentil soup is best served hot. You can garnish the soup with fresh mint, parsley, or a drizzle of olive oil.
Conclusion:
Turkish red lentil soup is a delicious, healthy, and easy-to-make soup. It's a great way to use up leftover lentils, and it's also a good source of protein, fiber, and vitamins. This soup is perfect for a quick and easy weeknight meal, or for a cozy lunch on a cold day. So next time you're looking for a delicious and healthy soup, give Turkish red lentil soup a try!
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