Best Turkish Green Lentil Soup Recipes

TURKISH LENTIL SOUP

Steps:

• Heat a large thick bottomed pot over medium heat. Add the oil, onion and carrot. Sauté, stirring regularly, until softened but not coloured, 8-10 minutes.
• Add the garlic, tomato paste, red pepper paste and sugar. Fry, stirring constantly, until aromas fill your kitchen and the tomato and pepper pastes have been cooked through and mixed well with the other ingredients, 1-2 minutes. Add the lentils and give it all a good stir.
• Add the water and season to taste with salt and pepper. The amount of water is for a fairly thin Turkish-style soup. Reduce the amount to 1 ltrs for a thicker version. Bring to a boil, pop on a lid and turn the heat down to low. Leave to simmer until the lentils are cooked through and starting to fall apart, around 15 minutes.
• Whizz with a stick blender (or regular blender, making sure not to overfill it). Leave off the heat for a few minutes.
• Meanwhile, melt the butter (or extra virgin olive oil) in a small pan or pot until melted and bubbling (or hot, in the case of the oil). Take off the heat and stir in the Aleppo pepper.
• Serve the soup warm with a spoonful of chili butter as well as a sprinkling of freshly chopped flat-leaf parsley, if you like. And don't forget a squeeze of lemon juice.

EASY MEDITERRANEAN GREEN LENTIL SOUP

Steps:

• Heat olive oil in a large pot over medium heat. Saute onion until golden brown.
• Add in minced garlic, carrots and bell pepper. Stir and cook for one minute.
• Add in potatoes and lentils. Stir and cook for two minutes.
• Add in tomato paste, turmeric, paprika and cumin.
• Pour vegetable stock into the pot and stir. Bring the soup to boil and cover. Let it simmer for about thirty to forty minutes until lentils are completely cooked.
• Add in salt and baby spinach and cook until they're wilted.
• Pour the soup into bowl and top with parsley.
• Top with chopped parsley. Serve with lemon juice and toasted bread.

TURKISH RED LENTIL SOUP WITH MINT

Steps:

• Heat the olive oil in a large pot over high heat. Cook and stir the onion in the hot oil until it begins to soften, about 2 minutes. Stir the garlic into the onion and cook another 2 minutes. Add the diced tomatoes to the onion mixture; continue to cook and stir another 10 minutes.
• Pour in the chicken stock, red lentils, bulgur, rice, tomato paste, paprika, cayenne pepper, and mint to the tomato mixture; season with salt and black pepper. Bring the soup to a boil, reduce heat to medium-low, and cook at a simmer until the the lentils and rice are cooked through, about 30 minutes.
• Pour the soup into a blender to no more than half full. Firmly hold the lid in place and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth; pour into your serving dish. Alternately, you can use a stick blender and puree the soup in cooking pot.

TURKISH GREEN LENTIL SOUP

Steps:

• Sautee the onion with butter for 4-5 minutes in a medium-sized pot.
• Then add the flour, stir and cook for another 2-3 minutes.
• Pour in the hot water slowly, stirring constantly. Make sure the flour doesn't clump.
• Add in the washed and drained lentils, salt and cumin.
• Cook until the lentils are soft on medium heat. Stir occasionally. Taste it along the way and if necessary, add more salt or water. Pour the soup into your soup bowls with a ladle.
• Mix the garnish ingredients in a small bowl. Pour 1 tbsp of the garnish in each soup bowl.