Author Topic: Lentil Soup  (Read 13000 times)

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Offline Colwyn

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Lentil Soup
« on: October 19, 2008, 14:59:08 PM »
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




Offline laffa

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Lentil Soup
« Reply #1 on: October 19, 2008, 15:33:46 PM »
 :) Mmmm sounds nice. I love lentil soup, this may sound daft, but do you soak the lentils first, ;)

Offline Colwyn

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Lentil Soup
« Reply #2 on: October 19, 2008, 16:03:10 PM »
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.

Offline heather07

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Lentil Soup
« Reply #3 on: October 19, 2008, 17:08:31 PM »
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.

Offline puma

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Lentil Soup
« Reply #4 on: October 19, 2008, 19:05:24 PM »
sounds tasty a slight variation from mum's recipe, so will give this a go

Offline Colwyn

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Lentil Soup
« Reply #5 on: October 19, 2008, 19:07:05 PM »
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.

Offline heather07

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Lentil Soup
« Reply #6 on: October 19, 2008, 20:39:53 PM »
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


Offline sugarybaba

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Lentil Soup
« Reply #7 on: October 19, 2008, 21:59:14 PM »
Thanks Heather but ham a bit sparse in Turkey !!
Will have to stick to Colwyns recipe  ;)

Offline kayakebab

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Lentil Soup
« Reply #8 on: October 20, 2008, 20:30:23 PM »
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
« Last Edit: October 20, 2008, 20:31:22 PM by kayakebab »

Offline Rindaloo

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Lentil Soup
« Reply #9 on: October 20, 2008, 21:08:41 PM »
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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