GREEN LENTIL SOUP (Turkish, Vegan)


 


 

Ingredients  ( 4 servings )


1 cups green lentils     1 medium onion     6 cups water


2 tbsp vegetable oil, divided.     2 tbsp tomato paste


2 tbsp orzo     1 tbsp dried mint     1 tbsp red pepper flakes     


Salt     Black pepper     Optional: ½ tbsp dried thyme




Instructions



1.  Wash the green lentils under running water.


2.  Boil the green lentils in a pot over medium heat for about 15 minutes. Cover the pot but leave a wide opening to avoid overflow.  Mix occasionally. Drain.


3.  Chop the onion finely.


4.  Heat 1 tbsp oil in a large pot. Add the chopped onions and sauté for about 5 minutes.


5.  Add the tomato paste and sauté for a minute.


6.  Add the drained green lentils and 6 cups of hot water.  Cook over medium-low heat for about 10 minutes. Stir occasionally.


7.  Add the orzo, salt, pepper and thyme (if using, rub the thyme between your fingers before adding it to the pot). Simmer for 10 more minutes. Stir occasionally.


8.  Heat the remaining oil in a small pan. Add the red pepper flakes and dried mint. Sauté for about a minute on medium heat. Stir continuously.


9.  Add this sauce to the soup pot.


10.  Adjust seasoning. If the soup is too thin you can extend the cooking time. If too thick, add more hot water.


11.  Serve hot.

 

 

Comments

Post a Comment

Popular posts from this blog

ROOT CELERY IN OLIVE OIL (Turkish, Vegan)

Image
  Ingredients ( 2 servings ) 2 small root celery     1 medium onion     1 medium potato 1 medium carrot     2 tbsp olive oil     ¾ cup hot water 1 tbsp lemon juice     Salt Optional: ¾ cup orange juice (no pulp) instead of water     Optional: Root celery leaves   Instructions 1.     Peel, wash and roughly chop the potato and carrot into 1 inch (2.5 cm) pieces. Set aside in a water-filled bowl. 2. Halve the onion and slice finely into semi-circles. 3. Peel and chop the root celery roughly into 1 inch (2.5 cm) pieces. If you will not start the cooking immediately rub with lemon juice to avoid oxidation. 4. Heat the oil in a pan and add the sliced onion. Sauté for about 5 minutes over medium heat until the onions are transparent. 5. Add the chopped potato and carrot. Sauté for a minute. 6. Add the chopped celery root, lemon juice and hot water (or oran...
Read more

RED LENTIL VEGETABLE SOUP (Turkish, Vegan)

Image
    Ingredients  ( 6 servings ) 1 cup red lentils     8 cups water     4 tbsp vegetable oil 1 ½ heaped tbsp tomato paste     1 tbsp large grain bulgur     1 tbsp rice 2 tbsp orzo     1 medium potato     1 medium carrot     Plenty of chopped Italian parsley      Salt     Optional: 1 small root celery     Optional: Root celery leaves Instructions 1.   Wash the red lentils under running water for a few minutes to eliminate the starch. 2.   Heat the oil in a large pot. Add the tomato paste and sauté for about 2 minutes. 3.   Add the red lentils and 8 cups of hot water.   Boil the lentils on medium heat for about 15 minutes. Cover the pot but leave a wide opening to avoid overflow.   Stir  occasionally. 4.   Add the bulgur, rice, orzo and salt to taste. Boil for 10 ...
Read more

TOMATO RICE PILAF (Turkish, Vegan)

Image
    Ingredients ( 4 servings ) 1 cup long-grain rice     2 large ripe tomatoes     2-3 tblsp vegetable oil Salt     1 ¼ cups boiling water Serving suggestion: Serve with freshly ground black pepper.   Instructions 1.   Chop the tomatoes finely. You can run the tomatoes in a food processor. Do not discard the liquid. In either case you should get about 2 cups of tomatoes without the liquid. 2.   Heat the oil in an app. 10 inch (25 cm) shallow pilaf pot. 3.   Add the tomatoes and cook over medium-low heat until the liquid evaporates. Stir occasionally.   4.  Meanwhile boil the water. 5.   Add 1 ¼ cups of boiling water and salt to the pot. Cover and bring to a boil on medium heat. 6.   Add the rice and cover immediately. Do not stir. Adjust the heat to low as soon as the liquid comes to a boil. 7.   Cook on very low heat for about 15-20 minutes unti...
Read more