Red Lentil Soup (Kırmızı Mercimek Çorbası)
Serves 4 - 5
Main Ingredients
1 cup of red lentil
2 tbs of olive oil
1 medium size onion
2 cloves of garlic, finely chopped or grated
1 small or medium size carrot, washed, peeled, and then chopped or grated
3 cups of chicken or beef stock, or you can adjust it to taste (can be subtitute with water)
½ tsp red pepper flakes or to taste
½ tsp ground pepper or to taste
Salt to taste
1 cup of red lentil
2 tbs of olive oil
1 medium size onion
2 cloves of garlic, finely chopped or grated
1 small or medium size carrot, washed, peeled, and then chopped or grated
3 cups of chicken or beef stock, or you can adjust it to taste (can be subtitute with water)
½ tsp red pepper flakes or to taste
½ tsp ground pepper or to taste
Salt to taste
Garnish
Lemon juice
1 tbsp of butter, melted
Red flakes pepper
Lemon juice
1 tbsp of butter, melted
Red flakes pepper
How to cook
Wash and grate the onion and carrot (or you can use the food processor). Heat the oil in the stewpot. Meanwhile wash the red lentil and drain it, put aside. When the oil is hot enough (you will notice it when you put a spatula in it and you can see small bubles coming from the side of it), saute the onion till half tender. Then put in the red lentil, carrot, garlic, red pepper flakes, salt, and pepper, mix them together and then pour in the chicken or beef stock. Cook over medium-low heat until red lentil tender, about 35 minutes. After cooked, if it got too thick, you can add more hot water. For smoother texture, you can mixed all together using blender (optional).
For presentation, melt butter in a mini skillet and then add in a big pinch of red pepper flakes. Mix well and cook until it start bubbling. Pour over the soup and add a few drops of lemon juice (optional). Serve hot with fried toast-bread cuted into cubes.
Wash and grate the onion and carrot (or you can use the food processor). Heat the oil in the stewpot. Meanwhile wash the red lentil and drain it, put aside. When the oil is hot enough (you will notice it when you put a spatula in it and you can see small bubles coming from the side of it), saute the onion till half tender. Then put in the red lentil, carrot, garlic, red pepper flakes, salt, and pepper, mix them together and then pour in the chicken or beef stock. Cook over medium-low heat until red lentil tender, about 35 minutes. After cooked, if it got too thick, you can add more hot water. For smoother texture, you can mixed all together using blender (optional).
For presentation, melt butter in a mini skillet and then add in a big pinch of red pepper flakes. Mix well and cook until it start bubbling. Pour over the soup and add a few drops of lemon juice (optional). Serve hot with fried toast-bread cuted into cubes.
* It is a vegetarian recipe (use hot water instead of chicken/beef stock)
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