Food & Garden

Chorba: Turkish Lentil Soup.

Serves 4

Ingredients
1 cup red lentils
1 medium onion, peeled and finely chopped
1 medium carrot, peeled and finely chopped 1 medium potato, peeled and finely chopped
1 tablespoon tomato paste
6 cups water
salt, to taste
ground black pepper, to taste (you can also add hot red pepper flakes for added heat)
1-2 tablespoons butter
To Drizzle – this step is optional, done for a prettier presentation.
2 tablespoons unsalted butter or olive oil
about 1/3 teaspoon paprika
To Serve:
lemon

Method
 The red lentils, onion, potato, carrot, tomato paste, and water in a medium saucepan. Bring to a boil, reduce the heat to medium and cook, uncovered, for about 20 minutes, or until all the ingredients are soft. Remove any froth that may rise to top. Stir frequently to prevent the mixture from sticking to the bottom of the pan. Pour the soup into a blender and puree. Put the pureed soup back in the saucepan. Season with salt and pepper, to taste. Add the butter and stir. For a low-calorie soup, do not add any butter. Ladle the soup into individual serving bowls. Now, heat the butter or oil in a small frying pan. When it is hot, add the paprika and stir. It will sizzle. Remove from the heat. Drizzle some of this mixture over soup in the bowls. To serve, squeeze some lemon juice on top. Serve with bread.

METHOD 2
Here, the onions are fried in butter untill crispy this adds a whole new dimension to the soup.
Put the carrot, potato and red lentils fry them and water in a medium saucepan. Bring to a boil, reduce the heat to medium and cook, uncovered, while you prepare the onion. Remove any froth that may rise to top.

Add the tomato paste and cook, stirring, for about 1 minute and cook together, for about 20 minutes, or until the ingredients are soft. Pour the soup into a blender and puree. Put the pureed soup back in the saucepan. Season with salt and pepper, to taste.
Ladle the soup into individual serving bowls. Now, heat the butter or oil in a small frying pan. When it is hot, add the paprika and stir. It will sizzle. Remove from the heat. Drizzle some of this mixture over soup in the bowls. To serve, squeeze some lemon juice on top. Serve with bread.

NOTE 1: This soup thickens as it stands. Loosen with some hot water.

1 comment

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