Turkish Red Lentil Soup New York Times

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What Youll Need To Make Lentil And Vegetable Soup

Turkish Lentil Soup Live Cooking Show With Ayshenur Altan

Before we get started, a few words about the ingredients. Its important to use red lentils, as opposed to another variety: they cook quickly, add wonderful flavor and thicken the soup nicely. The recipe only calls for a third of a cup dont be tempted to add more or your soup will turn to sludge.

As for the green vegetables, I like to use frozen peas and green beans but you can use any quick cooking, frozen or leftover vegetables you have on hand. The recipe is very flexible!

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Lentil Soup Recipe New York Times – ALL RECIPE WORLD

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Recipe: Turkish Red Lentil Soup

Photo credit: Green Valley Kitchen – This gorgeous photo was found here

Creamy and velvety, yet dotted with carrot nibs, this hearty bowl of goodness is diet-friendly, incredibly flavorful, and perfectly filling. Pair it with a side salad and some crusty bread/pita for a colorful and waist-friendly meal that is guaranteed to please even the pickiest of palates!

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Smoky Lentil Stew With Leeks And Potatoes

This rustic stew improves after a day in the fridge. At the very least, try to cook it an hour or two ahead of the meal, so the elements have time to meld. Any size green or brown lentil will work here, if you cant get the small Spanish Pardina lentils . But the smoky pimentón is vital: Along with extra-virgin olive oil, it provides real depth of flavor.

Turkish Lentil Soup Ingredients:

Red Lentil Soup With Lemon Recipe

To make this traditional Turkish lentil soup , you will need the following ingredients:

  • Veggies: This lentil soup recipe is made with a simple base of onion , carrot, and a small potato .
  • Stock: Either vegetable or chicken stock whichever you prefer.
  • Red lentils: Which cook quickly and break down well in this soup.
  • Tomato paste : Half of the lentil soups we tried in Turkey were also made with tomato paste, which adds some great flavor and makes the soup more of an orange color. I recommend it!
  • Seasonings: A mix of ground cumin, sea salt, black pepper, and Aleppo pepper.
  • Fresh lemon wedges and fresh mint: Lots of freshly-squeezed lemon juice is essential to brighten up this soup. Restaurants also tended to sprinkle the soup with either dried mint or fresh mint, but I highly recommend fresh if possible.

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Recipe: Red Lentil Soup With Lemon

This recipe appeared in the NY Times this past Wednesday. Made it with a little less garlic and used cayneene instead of chili powder and served as a side to panini’s .

It was nice and light and good out of the pot, the lemon and cilantro make it outstanding. I suspect it would be just as good with basil instead of cilantro.

This makes enough for 4 people as a side, so double the recipe if making for main dish or to feed more people.

Red Lentil Soup With LemonTime: 45 minutes

3 tablespoons olive oil, more for drizzling1 large onion, chopped1/4 teaspoon kosher salt, more to taste1/4 teaspoon ground black pepperPinch of ground chili powder or cayenne, more to taste

1 quart chicken or vegetable broth1 cup red lentils1 large carrot, peeled and diced

Juice of 1/2 lemon, more to taste3 tablespoons chopped fresh cilantro.

3. Add broth, 2 cups water, lentils and carrot. Bring to a simmer, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary.

5. Reheat soup if necessary, then stir in lemon juice and cilantro. Serve soup drizzled with good olive oil and dusted lightly with chili powder if desired.

Yield: 4 servings.

Turkish Creamy Of Red Lentil Soup

Lentil soup is one of Turkeys most popular national dishes. It can be found there on almost any restaurants menu. Even outside Turkey, this soup has gained popularity practically all over Europe and in Middle Eastern countries.

It was not invented by Turks. The first mention of lentil soup is found in the Bible and one of the comments of Aristophanes, the ancient Greek poet. I admit that I honestly have no idea how the biblical version of the soup differed from the modern Turkish and whether it was different at all. Most likely it did differ in some way.

Anyway, today we are going to cook the Turkish version of this soup.

Allow me to briefly tell you why this lentil soup deserves your attention.

  • The soup cooks very quickly. From the beginning of cooking to serving, you will need just 30-40 minutes. Of these, 5-7 minutes are to prepare the ingredients , 5 minutes are to fry the vegetables. Then it remains only to boil the lentils and puree everything once done. Oh, and a minute to make the deliciously fragrant paprika butter for a topping.
  • Despite the simplicity of the cooking process and the ordinariness of the ingredients, the soup turns out to be very nutritious, fragrant, and rich.
  • The soup costs practically nothing in the financial sense. Creamy butter is probably the most expensive ingredient, and it can be replaced with vegetable oil if desired.
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    Red Lentil Soup With Lemon

    Pretty quick vegetarian soup recipe that is slightly spicy, light and bright.

    • 3 tablespoons olive oil, more for drizzling
    • 1 large onion, chopped
    • 2 large cremini mushrooms, diced
    • 2 large carrots, peeled and diced
    • 1 tablespoon tomato paste
    • ¼ teaspoon kosher salt, more to taste
    • ¼ teaspoon ground black pepper
    • ½ teaspoon ground chile powder , more to taste
    • 1 quart low sodium vegetable broth
    • 2 cups water
    • Juice of ½ lemon, more to taste
    • 3 tablespoons chopped fresh cilantro

    Curried Red Lentil Soup With Toasted Coconut

    Turkish Lentil Soup Recipe With Vegetables 𥣠Easy and Delicious Vegan Soup
    Fresh ginger along with plenty of earthy spices like turmeric and coriander add complexity to this otherwise unassuming lentil soup. The dish is perfect for a weeknight as the legumes here cook fairly quickly. Pairing the lentils with bold, warming spices gives them a big boost of flavor in a short amount of time. To make the soup feel extra special, toast coconut flakes for a crunchy topping, and put out bowls of roughly chopped cilantro, thinly sliced scallions and lime wedges, so guests can top their soup as they please. If you’re feeling ambitious, a topping of fried shallots seasoned with flaky salt would also be nice.

    Provided by Colu Henry

    2 tablespoons olive oil, plus more as needed
    1 medium red onion, finely chopped
    1 medium carrot, finely chopped
    Kosher salt and black pepper
    2 garlic cloves, finely chopped
    1 tablespoon grated ginger
    5 cups vegetable stock or water
    1/4 cup unsweetened coconut flakes
    Cilantro, scallions and lime wedges, for serving


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    The Many Lives Of Lentils

    In stew, in pasta or in a bright, vegetarian loaf, theres much to be done with this trusty legume, David Tanis writes.

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    By David Tanis

    At my house, dinner is not a three-course meal every night. More likely, its a main course and a green salad. Sometimes, it is a one-pot main course, though not always. And, quite frequently, dinner is meatless.

    While I consider myself a carnivore, my first love will always be vegetables. Im quite happy to have a vegetarian meal several times a week.

    In addition to fresh vegetables, whole grains and dried legumes are usually part of the picture. Im a big fan of every type of bean, whether cannellini or garbanzo, with a cupboard full of them to choose from. Lately, it is lentils that most strike my fancy. Aside from being delicious, they have the advantage of being quick-cooking. It usually takes no more than 30 minutes to simmer a pot, so they are perfect for a relatively fast meal.

    For most uses, any kind will work, but even among lentils, there are lots of types to choose from. If the meal is leaning in a Spanish direction, I might go with Pardina lentils, a small brown variety good for stews, soups or salads. For an Italianate dish, I like Castelluccio lentils from Umbria. When I want to veer toward Turkish flavors, I choose split red lentils.

    Red Lentil Soup With Lemon Courtesy Of Nyt Cooking

    I am re-posting this with pictures. Today seemed like a great day for a vegetarian dinner. The leaves on the trees are changing and it just feels like autumn. This soup has a plethora of healthy vegetables and some lentils for protein. I am pairing this soup with Broccoli Cheese Spaghetti Squash, which is posted separately.

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    Turkish Red Lentil Soup

    Today Im sharing with you one of my favorite go-to recipes. I make this Turkish Red Lentil Soup when I need a quick and easy dinner, when anyone in the family is a little under the weather, or when Im just craving a warm bowl of comfort. Earlier this week, all three boxes were checked. I had a sore throat, and thus really didnt want to spend too much time working in the kitchen, and the cold and gloomy weather outside just begged for something warm and comforting.

    My love for this soup started back in New York. There was this little Turkish kebab place, Bereket, on the Lower East Side. After a late night out on the town when my husband and I were dating, wed stop there with friends for some lentil soup and pita and sometimes a kebab. It was delicious and so satisfying and sort of became a ritual we looked forward to. The fact they were open all night long certainly worked to our advantage. Its the city that never sleeps after all.

    While those party days might be behind us and Bereket has permanently closed its doors, the love for Turkish red lentil soup has only grown fonder. Here in Istanbul, while you can find some kirmizi mercimek corbasi almost everywhere, I still havent found a place where I think its as delicious, with the exception of my mother-in-laws kitchen. Often times it seems a bit watered down where Ive tried it.

    Mediterranean Red Lentil Soup

    Super easy, healthy, and incredibly delicious, this cozy red lentil soup is seasoned with Mediterranean spices and a touch of harissa for some kick! This naturally vegan and gluten-free soup is perfect for chilly evenings.

    This soup was one of my favorite things to cook when I was in law school. It’s go so much going for it! For one thing, it’s a pretty cheap meal . For another, the quick throw-stuff-in-a-pot-and-let-it-simmer approach to cooking was perfect during exams time.

    I wasn’t the only one that was a big fan of this soup back then. At some point a mouse moved into the kitchen of the house I was renting, residing somewhere beneath my oven. Whenever this soup was cooking, he’d pop his little head out of one of the burners that weren’t then being used and turn his nose up in the air, sniffing away.

    I didn’t really mind. It was cute and I took it as a compliment. I did get a little nervous at times that I’d light a burner without realizing he was approaching, so I got in the habit of banging on the stove top to scare him away before lighting up, just in case.

    We eventually did have to relocate the mouse and his family. I just wasn’t comfortable with the thought of them scampering all over my dishes and utensils while I wasn’t looking. I’m happy to say that we caught them all with humane traps and relocated them to Philadelphia’s Fairmount Park, where they lived out the rest of their little mouse lives happily.

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    A Lentil Soup To Make You Stop Taste And Savor

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    By Melissa Clark

    FOR years it seemed that everyone I knew had a special lentil soup recipe, one that sustained them and kept them warm all winter long. I had flirted with countless incarnations, and most tasted reasonably good. They were brawny, solid and predictable. I liked them in varying degrees, but never quite enough to take home to my soup pot. Until recently, when I fell head over heels. Could this be the one?

    It was so unexpected. At a friends dinner party this fall, white espresso cups filled with a steaming liquid were passed around as hors doeuvres. Deep in conversation, I took an absent-minded sip that instantly dazzled, yet mystified me. A gorgeous soup, it was warming and hearty, and possessed a velvety texture that recalled some kind of puréed legume. But it had a zesty, spicy flavor that was more ethereal and sunny than any earthbound, wintry bean.

    Its nothing, just a little lentil soup, said my hostess nonchalantly when I cornered her in the kitchen to grill her.

    Lentil? It didnt taste like lentils. And with its muted golden color, it didnt look like them either.

    Red lentils, Sweetie, with chili and a little lemon Ill e-mail you tomorrow with the recipe, she promised.

    The e-mail appeared. I wasnt coy I had already pulled out the soup pot.

    As determined as I was to make the soup, I was equally determined not to leave the house. It was cold and rainy, and there was only so much I was willing to sacrifice for a nascent crush.

    How To Make Lentil Soup:

    Turkish spicy red lentil soup | vegan

    I have included detailed instructions in the full recipe below for how to make this lentil soup in either an Instant Pot, Crock-Pot or on the stovetop. But here is a quick overview:

  • Sauté the veggies. I recommend taking an extra few minutes to sauté the onion, carrots and garlic before adding them to the rest of the soup to bring out their best flavors. But if you are in a hurry, you can just add these ingredients in with Step 2 below.
  • Simmer. Stir in the vegetable stock, lentils, corn, cumin, curry powder, cayenne and saffron until combined. Cover and cook until the lentils are tender.
  • Blend . Using either a hand blender or traditional blender, puree the soup until it reaches your desired consistency.
  • Season. Stir in the lemon zest and juice. Then season the soup with a few generous pinches of salt and pepper as needed.
  • Serve. Serve warm, garnished with an extra lemon slice, and enjoy!
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