Saturday, March 10, 2012

Turkish Lentil Soup

A lot has changed since the last time I posted. I quit Hawksworth. I got into the pastry program at VCC and I start classes on Monday. We were supposed to take a trip to France, but ended up in Turkey and Croatia instead. We had a wonderful time exploring countries we didn't know much about and of course eating some local cuisine. My favourite new food that we found in Turkey was lentil soup. It's thick and filling and a little bit spicy - so delicious. I found a recipe and I think it's a pretty good first attempt at recreating the Turkish version.

Turkish Lentil Soup
Adapted from this recipe on
Yield: 4-6 servings
Print recipe

2 tbsp butter
1 large onion, diced
1 large carrot, diced
4 cloves garlic, finely chopped
2 tbsp tomato paste
1 tsp ground cumin
1/8 tsp cayenne pepper
1 cup red lentils
4 cups chicken broth
1 cup water
salt and pepper, to taste
  1. In a large pot, melt butter over medium heat.

  2. Add onion, carrot, and garlic, and sweat with a pinch of salt until onions are translucent, 8 to 10 minutes.

  3. Add tomato paste, cumin and cayenne. Stir to combine.

  4. Add lentils, broth, and water, and bring to a boil.

  5. Lower heat and simmer, uncovered, until vegetables are tender and lentils begin to fall apart, about 25 minutes.

  6. Remove pot from heat and use an immersion blender to blend soup until it is creamy but not completely puréed.

  7. Add salt and pepper to taste, and serve with a lemon wedge to garnish, if desired.

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