Calis Beach and Fethiye Turkey Discussion Forum
Turkey Related Subjects => Recipes & Turkish Cooking Section => Topic started by: Colwyn on October 19, 2008, 14:59:08 PM
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Lentil soup is probably one of the simplest dishes in the world. So why does this recipe turn out twice as good as all the other ones I have tried? Perhaps because , unlike nearly all puree soups, it isn't sauteed in oil first (so helping me my my chloresterol scores). And because of the special twist of taking some chumks out and then putting them back. Hope you enjoy it. I'm off to make some for supper.
Turkish Red Lentil Soup
Ingredients
10 oz red lentils, washed & cleaned
1½ litres vegetable stock
1 onion, finely chopped
1 med/large potato, finely diced
1 heaped teaspoon paprika
1 teaspoon salt
- chilli powder (to taste)
- pepper (to taste)
- juice of half lemon
- slice other half of lemon to garnish
Method
1. Put lentils, stock, potatoes, onions, paprika, and chilli in saucepan. Bring to boil, reduce to simmer, put lid on slightly ajar. Cook for 30-40 minutes. Add salt and pepper.
2. Take out about ¼ of soup and set to one side. Blend/whizz the remaining soup. Put the reserved mix back in, add lemon juice, check seasoning and reheat.
3. Serve (perhaps floating lemon slices on top).
Serves 6
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:) Mmmm sounds nice. I love lentil soup, this may sound daft, but do you soak the lentils first, ;)
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Laffa
I think it is really worthwhile to wash the lentils very thoroughly for this recipe. Several changes of water and wait until it runs clear. This gives a much cleaner taste to the soup. Also, don't be tempted to substitute chicken stock for "extra flavour" - I did and it spoiled the clean taste of the red lentils.
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I had lentil soup in a restuarant in Hisaronu and noted it hsd lemon in it. It was nice but I do like a ham stock with my lentils.
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sounds tasty a slight variation from mum's recipe, so will give this a go
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Heather
Lentil soup without lemon? Unthinkable. But I doubt that adding ham stock would be acceptable in Turkey. Nevertheless, why not post your recipe your recipe? I am sure there as many good lentil soups recipes as there are CBFers ready to post them.
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quote:
Originally posted by Colwyn
Heather
Lentil soup without lemon? Unthinkable. But I doubt that adding ham stock would be acceptable in Turkey. Nevertheless, why not post your recipe your recipe? I am sure there as many good lentil soups recipes as there are CBFers ready to post them.
I don't make soup with recipes Colwyn.
BUT
about about half a pack of lentils.
1 onion
grated carrot---1?
grated turnip --- bit
Ham bone and two ham stock cubes / or 3 or 4 ham stock cubes
Cook until lentils are disintegrated and blend if you want.
Daughter likes it blended i take it straight. I prefer a thick consistency.
Serve with crusty bread.
If you have a slow cooker use that it gives it an even more intense flavour
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Thanks Heather but ham a bit sparse in Turkey !!
Will have to stick to Colwyns recipe ;)
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1 cup red lentils, soaked overnight
1 carrot
1 onion, sauteeed in olive oil
1tbsp tomato puree
1 tsp ground mixed peppercorns
6 cups water - with or without chicken stock cube
boil, blend
lentil soup done
now f..k of out of my kitchen !
tonight I made a packet mercimek that we bought in Turkey, it was horrible, far too thick and incredibly salty and had lumps of undissolved powder here and there
after eating it I realised that the jug I thought was 1 litre, is in fact 1/2 a litre !
On the positive side my son refused to let me make pudding
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quote:
Originally posted by heather07
quote:
Originally posted by Colwyn
Heather
Lentil soup without lemon? Unthinkable. But I doubt that adding ham stock would be acceptable in Turkey. Nevertheless, why not post your recipe your recipe? I am sure there as many good lentil soups recipes as there are CBFers ready to post them.
I don't make soup with recipes Colwyn.
BUT
about about half a pack of lentils.
1 onion
grated carrot---1?
grated turnip --- bit
Ham bone and two ham stock cubes / or 3 or 4 ham stock cubes
Cook until lentils are disintegrated and blend if you want.
Daughter likes it blended i take it straight. I prefer a thick consistency.
Serve with crusty bread.
If you have a slow cooker use that it gives it an even more intense flavour
There wasn't one 'bung' in this recipe, therefore it can't be any good..... ;)
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Ah!! thats the quick version you want.
Bung lentils, onion, carrot, turnip, and stock cube in bowl ,half fill with water and bung in microwave for 30 mins and blend.
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Yay, sounds delish!!!!
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Ok, here is one I make
BRIDE SOUP
4 Servings.
100gr red lentils, 1 onion, 1 1/2 litres water, 2tbsps tomato paste, 100gr fine bulgur wheat, 50gr butter, 1/2 tsp dried mint,, red pepper, salt & pepper
Lightly brown finely chopped onion in butter. Bung water, washed lentils, bulgur, tomato paste, salt & pepper into the saucepan with the onion, bring to the boil. LEt simmer until the wheat and lentils are very tender. Serve sprinkled with red pepper and dried mint.
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GREEN LENTIL SOUP
1lt meat stock (I have used beef, -not so good as chicken), 125gr green lentils, 50gr flour, 2tbsp butter, Salt & pepper
Wash lentils and discard any dodgy ones, add water and bring to the boil. Cover and simmer until the liquid is absorbed.
Gradually introduce (or bung) in the hot meat stock and sieve or blend with an electric blender (I use a hand blender, NO it doesn't blend hands, least not yet). Melt the butter, add the flour and stir over a medium heat for 1 - 2 minutes, gradually add the soup. Cover and let simmer 10 mins. [^]
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Is red pepper the same as paprika?
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I think so heather, I don't think it is cayenne.
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heres an easy one
HEINZ
HE HE
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quote:
Originally posted by STEVErx
heres an easy one
HEINZ
HE HE
Sacrilege :o the only bunging I would do with that would be to the bin ;)
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:P lol :P
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Sorry, -in defence of Heinz Tomato. I really like it. But I don't miss it because I make a darned good 'Lynne version'. Plenty of bunging, sticking and chucking.....[:o)]
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I like tomato by heinz too but their lentil is yuck!!!!!!!!
I too make good tomato.
I also make really lazy tomato. Think I got it out a slimming mag
Pack of frozen casserole mix ,(must have celery) stock cubes, tomatoes and basil.
Then bung in microwave and blend.
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Instead of looking for ham to add to the lentil soup,try cutting up some of the smoked bacon,[including the rind] that is not too hard to find here now.Tastes very much like the soup my old Gran used to make 50 something years ago,[NO it hasn't been maturing all that time]You can also use some of the offcuts from the small gammon joints that have been smuggled over in the suitcase.LOL
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the sell heinz tomatoe soup in Fethiye :o
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Thing is, all these things can be expensive and it is great to make it yourself. I love Heinz Tomato, but I wont be paying for it here.
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Made the soup tonight, and taste's delish... thanks 8) Having trouble with me bread though... any advice?
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add some sprigs of mint as well for a change very Yummy. Nothing better than Lentil soup when its really hot outside. always have some prepared in the freezer for when I am too lazy to cook, again due to the heat!!!!!!
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quote:
Originally posted by Colwyn
Lentil soup is probably one of the simplest dishes in the world. So why does this recipe turn out twice as good as all the other ones I have tried? Perhaps because , unlike nearly all puree soups, it isn't sauteed in oil first (so helping me my my chloresterol scores). And because of the special twist of taking some chumks out and then putting them back. Hope you enjoy it. I'm off to make some for supper.
Turkish Red Lentil Soup
Ingredients
10 oz red lentils, washed & cleaned
1½ litres vegetable stock
1 onion, finely chopped
1 med/large potato, finely diced
1 heaped teaspoon paprika
1 teaspoon salt
- chilli powder (to taste)
- pepper (to taste)
- juice of half lemon
- slice other half of lemon to garnish
Method
1. Put lentils, stock, potatoes, onions, paprika, and chilli in saucepan. Bring to boil, reduce to simmer, put lid on slightly ajar. Cook for 30-40 minutes. Add salt and pepper.
2. Take out about ¼ of soup and set to one side. Blend/whizz the remaining soup. Put the reserved mix back in, add lemon juice, check seasoning and reheat.
3. Serve (perhaps floating lemon slices on top).
Serves 6
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I dont know if Colwyn is due me for a new ink cartridge or I am due him copyright money for the amount of copies I have given out of this great recipe.Even the pub along the road have it on their menu.A friend of my wifes says it makes a good base for a curry.Many thanks Colwyn.
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quote:
Originally posted by Colwyn
Lentil soup is probably one of the simplest dishes in the world. So why does this recipe turn out twice as good as all the other ones I have tried? Perhaps because , unlike nearly all puree soups, it isn't sauteed in oil first (so helping me my my chloresterol scores). And because of the special twist of taking some chumks out and then putting them back. Hope you enjoy it. I'm off to make some for supper.
Turkish Red Lentil Soup
Ingredients
10 oz red lentils, washed & cleaned
1½ litres vegetable stock
1 onion, finely chopped
1 med/large potato, finely diced
1 heaped teaspoon paprika
1 teaspoon salt
- chilli powder (to taste)
- pepper (to taste)
- juice of half lemon
- slice other half of lemon to garnish
Method
1. Put lentils, stock, potatoes, onions, paprika, and chilli in saucepan. Bring to boil, reduce to simmer, put lid on slightly ajar. Cook for 30-40 minutes. Add salt and pepper.
2. Take out about ¼ of soup and set to one side. Blend/whizz the remaining soup. Put the reserved mix back in, add lemon juice, check seasoning and reheat.
3. Serve (perhaps floating lemon slices on top).
Serves 6
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quote:
Originally posted by jean churchill
quote:
Originally posted by Colwyn
Lentil soup is probably one of the simplest dishes in the world. So why does this recipe turn out twice as good as all the other ones I have tried? Perhaps because , unlike nearly all puree soups, it isn't sauteed in oil first (so helping me my my chloresterol scores). And because of the special twist of taking some chumks out and then putting them back. Hope you enjoy it. I'm off to make some for supper.
Turkish Red Lentil Soup
Ingredients
10 oz red lentils, washed & cleaned
1½ litres vegetable stock
1 onion, finely chopped
1 med/large potato, finely diced
1 heaped teaspoon paprika
1 teaspoon salt
- chilli powder (to taste)
- pepper (to taste)
- juice of half lemon
- slice other half of lemon to garnish
Method
1. Put lentils, stock, potatoes, onions, paprika, and chilli in saucepan. Bring to boil, reduce to simmer, put lid on slightly ajar. Cook for 30-40 minutes. Add salt and pepper.
2. Take out about ¼ of soup and set to one side. Blend/whizz the remaining soup. Put the reserved mix back in, add lemon juice, check seasoning and reheat.
3. Serve (perhaps floating lemon slices on top).
Serves 6
Cooking it now will let you know how it goes
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So Jean, how did it turn out?
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I love Turkish lentil soup...with chilli and mint....it takes me right back to Nefis Pide in Fethiye. early 1990s.
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I have just made the Lentil soup following the recipe and instructions and it was amazing. Thanks Colwyn great recipe. I will never buy a tin of Lentil soup ever again x :)
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This is a very different recipe....try www.food.com and search for Morrocan lentil and chickpea soup. It's fabulous. A big bowl of this and some crusty bread and you won't need anything to follow.....a real filling winter warmer with no meat so very cheap and easy to make. :)
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yesterday i went and bought a pressure cooker,to make lentil soup as the receipe said!!! well i dont know what happened but it was awful. i blamed the pressure cooker......
today after trying every shop to get veg stock cube, i came hone and made colwyns receipe,its was fabulous, and no need for a pressure cooker,so wasted my money there,,,,,
brian always on about are turkish neighbour corba,he even said its as good as hers ,,,so thank you colwyn
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Getting hungry reading this, so seen as its really cold here today, I am going to give it a try.
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Jul Bri Sorry you did not like it but just wondering if you had the right recipe as I can't find any mention of a pressure cooker it just calls for a heavy saucepan :)
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Made the Morrocan Lentil and Chickpea soup today, delicious and very filling.
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Tribalelder sorry what i should have said was the receipe i tried first came from a cookery book, not from the calis forum colwyn receipe is fantasstic. sorry for the confusion Julia
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:P mines on now,:P
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Jul Bri.... No Problem but here is the recipe if you want to try it(http://)Moroccan Lentil and Chickpea Soup
By Kumquat the Cat's friend on February 18, 2007
Photo
Photo by **Tinkerbell**
15 Reviews
* timer
* Prep Time: 5 mins
* Total Time: 1 1/4 hr
* Servings: 6
About This Recipe
"One of the best vegetable soups I've had in ages! Extremely easy to make and very cheap (leave out the saffron if you don't already have any)! This lemony, peppery soup is traditionally enjoyed at the end of a day of fasting during the Muslim holy month of Ramadan. This is a vegetarian version of the thick and aromatic soup. More like a stew. From the 2/2007 issue of Canadian House & Home."
Ingredients
o 2 tablespoons butter
o 2 onions, chopped
o 1 celery ribs, chopped
o 1 teaspoon ground cinnamon
o 1/2 teaspoon turmeric
o 1/2 teaspoon salt ( or to taste)
o 1/2 teaspoon ground pepper ( or more to taste)
o 1/4 teaspoon ground ginger
o 1/4 teaspoon hot pepper sauce
o 1 pinch saffron ( large pinch, crumbled)
o 1 (28 ounce) cans diced tomatoes, pureed
o 1 cup brown lentils
o 1 (19 ounce) cans chickpeas, drained
o 4 cups vegetable broth
o 1/4 cup vermicelli, broken ( or orzo or other small pasta)
o 2 tablespoons flour
o 1/2 cup fresh parsley
o 1/2 cup fresh cilantro
o 1/4 cup lemon juice
Directions
1. In large heavy saucepan or dutch oven, melt butter over medium heat. Stir in onion and celery and cook, covered, for 7-10 minutes or until onion is tender, stirring occasionally.
2. Add cinnamon, turmeric, salt, pepper, ginger, hot pepper sauce and saffron. Cook, stirring, for 2 minutes. Add tomatoes, lentils, chickpeas and broth. Bring to boil, reduce heat, and simmer, covered, for about 40 minutes or until lentils are tender.
Page 2 of 2Moroccan Lentil and Chickpea Soup (cont.)
Directions (cont.)
3. Stir in noodles and simmer, covered, about 7 minutes longer or until noddles are just tender. In bowl, whisk flour, and 1 cup water until smooth. Whisk flour mixture into soup and simmer, stirring often, for 2-4 minutes or until soup is thickened and no raw flour taste remains.
4. Stir in half of the parsley and cilantro, and all of the lemon juice. Taste and adjust seasoning, adding up to 1/2 tsp more salt if needed. Garnish with remaining parsley and cilantro.
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if you go to a turkish restuarant try the spicey lentil[ezegelin]spelling?]
sometimes they bring hot butter on a ladle to poor over it,with crusty bread, yummy]
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Tribalelder, thank you for that receipe,i will have a go at making it next week, when i have been in to Fethiye to get some of the ingredients i need. what is cilantro? and where would i get it please ?
many thanks
Julia
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Cilantro is the leaves of corriander....also known as chinese parsley.Maybe difficult to get here. We used a paste form bought out from the UK and ordinary parsley for the Garnish. Market is the only likely place :)
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Wow more amazing soup recipies to try. Thanks everyone x
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Well I made the famous lentil soup and it was orrible. Weighed everything measured the veg stock. Mick said he is gonna repoint the house with it:D
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Ours was lovely, thanks Colwyn. ;) by the way does it give you wind. :o
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I don't know what is happening to me. I've bought my red lentils (they are orange by the way!!!) and will be making Colwyn lentil soup over the weekend. I'm intrigued by so many very positive reviews of it :) - Now looking forward to the wind too :D
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I made the soup yesterday and it was delicious. Just what we needed with the weather we are having here at the moment. Perfect for my diet aswell.
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quote:
Originally posted by busybee
Well I made the famous lentil soup and it was orrible.
Barbara I think you may be spoilt by the local recipes used by the late night soup kitchens. For mine I fully intend to serve it with one hand from a saucepan with remnants of lentil soup from 1911, while scratching my testicles with the other hand.
Cookery, it's all in the attention to detail.
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davybill.. it's ezo gelin (bride's soup) my fave :)
4 Tablespoons butter
2 onions, finely chopped
1 teaspoon paprika
1 cup red lentils, washed and picked over
1/2 cup fine bulgur wheat
2 Tablespoons tomato paste
8 cups vegetable or beef stock
1/8 teaspoon cayenne pepper or red pepper flakes
1 Tablespoon dried mint leaves, crumbled
Garnish: lemon slices and a few mint leaves
Heat the butter in a large saucepan and saute the onions over low heat until they are golden--about 15 minutes. Stir in the paprika, then the lentils and bulgur to coat them in the butter. Add the tomato paste, stock, and hot pepper, bring to a boil, and cook until soft and creamy--about an hour.
When ready to serve, crumble the mint between your palms into the soup. Stir and remove the soup from the heat. Let rest for 10 minutes, then ladle into bowls, serving each with a lemon wedge and a sprinkling of mint leaves (if available) or crushed dried mint.
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MY DADS SPECIAL...PEA WACK
Boil up a bag of bacon pieces (or cooking bacon - cheap as chips in Sainsburys or Asda) in 2.5 litrs of boiling water for approx 1 hour. Remove the meat and leave the stock to go cold, so that all of the fat off the meat solidifies and rises to the top. Strain the stock through a sieve, so that you are left with a clear stock.
Add half a bag of "orange" lentils, one finely chopped onion and 4 or 5 shredded or finely chopped carrots. I dont even bother to peel the carrots. Boil until the veg is softened and the lentils have thickened (around 45 mins to one hour).
I can never believe how delicious this soup is, when made without any salt or pepper or spices or herbs....four simple ingrediants....bacon bits, onion, carrots and lentils. My kids love it, as do we!!! (I added six small chopped potatoes tonight to bulk it up and fill it out a bit more!!!) Serve with warm crusty bread....mmmmmmmmmmmm.......oh, and it thickens up and tastes even better the next day!
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Ok I'm up for giving that a go :) - so when you strain the stock Sue, you chuck the fat that rises to the top?
Scouser night at Scunner's!! Ahhhright ahhh kiiid ahhhhright
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Well I made "Colwyn's Lentil Soup" and everyone thought it was brill! Thanks for sharing.
Compliments from all the family including one from a daughter, "I can say this is the best soup I've ever had" <pause> "Apart from Heinz chicken soup".
Praise indeed.
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Sue, I do my PEAWACK with a bacon joint, then cut it up and put it back in, definately tastier the next day, ;)