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Tuesday, May 8, 2018

Turkish Red Lentil Soup alongside Mushrooms as well as Sumac


As the astonishing oestrus as well as humidity of the yesteryear few months seems lastly to live settling downwardly inwards southwestern Ontario, soups operate to a greater extent than appealing. I ever uncovering the transition from blazing temperatures to cool ones quite an adjustment — a warming bowl of nourishing soup is solacing as well as comforting as well as helps the trunk to adjust.

This detail soup equally good happens to live slow as well as fairly light, making it an ideal 1 for belatedly summertime temperatures. It's fairly lightly spiced with roughly aromatics as well as fresh mint as well as roughly tangy zest from lemon juice as well as dry soil sumac. I was smitten with the meaty texture the dried mushrooms added to the bowl. Serve upward with rustic breadstuff as well as your repast is ready.

AsTurkish Red Lentil Soup with Mushrooms as well as Sumac
Recipe yesteryear
Adapted from eCurry
Cuisine: Turkish
Published on August 23, 2016

Simple, lite as well as aromatic Turkish reddish lentil soup with mushrooms as well as seasoned with mint as well as sumac

AsPrint this recipe

  • 1 1/4 cups dried reddish lentils, rinsed
  • 2 tablespoons olive oil
  • 1 modest reddish onion, finely chopped
  • 1 modest carrot, chopped
  • 1 teaspoon cumin seeds
  • 2 teaspoons paprika
  • 2 reddish chilies, seeded as well as finely chopped
  • 1 modest tomato, finely chopped
  • 1/2 oz (14 g) dried mixed mushrooms, soaked inwards hot H2O for xxx minutes, drained as well as chopped
  • 6 cups H2O or vegetable stock
  • 1 1/2 tablespoons fresh mint, chopped (reserve roughly for garnish)
  • scant 1 tablespoon dry soil sumac (reserve roughly for garnish)
  • juice from 1 modest lemon (2 tablespoons)
  • 1 1/2 teaspoons body of body of water salt, or to taste
  • Heat the crude oil over medium oestrus inwards a large heavy-bottomed saucepan or soup pot. When hot, toss inwards the reddish onion as well as carrot as well as sauté for five minutes. Add the cumin seeds, paprika as well as chilies, as well as stir for roughly other minute. Add the Lycopersicon esculentum as well as simmer, stirring often, for roughly other five to vi minutes, until the Lycopersicon esculentum has softened as well as thickened.

  • Now add together the lentils as well as mushrooms as well as stir good to coat. Add the H2O or stock, convey to a boil, trim the oestrus to medium-low, as well as cover. Simmer until the lentils are broken up, virtually twoscore minutes. Add to a greater extent than H2O equally needed to obtain your desired consistency. When the lentils are done you lot tin hand the sack purée them with a manus blender or only larn out the soup equally is.

  • Stir inwards the mint, sumac, lemon juice as well as salt, as well as simmer for roughly other few minutes.

  • Serve hot, garnished with chopped mint as well as a sprinkle of sumac, as well as serve with fresh breadstuff or a bed of cooked grainss.

Makes 5 to vi servings


I'm sharing this with Jac's weekly Meat Free Mondays event.

Other lentil soups to relish from Lisa's Kitchen:
Creamy Lentil, Barley as well as Mushroom Soup
Toor Dal Soup with Sweet Potato, Dried Apricots as well as Coconut Milk
Indian-Style Split Pea Soup
Simple Lemon Dal

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