RED LENTIL SOUP (Turkish, Vegan, Vegetarian)

 







Ingredients  ( 4 servings )


1 1/2 cups red lentils     7 cups water     2 tbsp flour     1 cup milk or almond milk     3 tbsp vegetable oil


1 tbsp red hot chili powder (or to taste)     1 tsp ground paprika (mild)     Salt


Optional: 1 tbsp buckwheat, 1 tbsp quinoa, 1 tbsp chia seeds     Utensils: Vegetable mill


Serving suggestion: Serve with croutons and freshly ground black pepper.

 



Instructions



1.  Wash the red lentils under running water for a few minutes to eliminate the starch.


2.   Boil the lentils on medium-high heat with 7 cups of water for about 20 minutes until the lentils turn into a pulp. Stir occasionally. Use a large pot. Cover the pot but leave a wide opening to avoid overflow. 


3.  Place the vegetable mill on a large bowl. Pour the lentils and liquid into the mill and grind. I use an old-fashioned mill which works very well. The food processor or blender will not work as well. A picture of my vegetable mill is below.


4.  Clean the pot and lid with just water to get rid of the residue. Dry with paper towel. 


5.  Heat the vegetable oil in the pot. Add the flour and mix continuously until you get a dark caramel colored roux. The roux is crucial to taste and consistency, so do not skip this step.


6.  Pour the soup into the pot in a steady stream and keep stirring to avoid lumps. There should be none, but it there is, you can quickly run the soup through the mill again.

 

7.  Add the milk or almond milk, salt, hot red chili powder, paprika and seeds (if using). Mix.


8.  Bring to a boil on medium-low heat.  


9.  Turn the heat down to low and simmer, uncovered, for about 10 minutes stirring occasionally.


10.  Check for consistency. If the soup is too thin for your liking, continue cooking. If it is too thick, add more milk/almond milk or boiling water until you reach the desired consistency. 


11.  Cover the pot and turn the heat off. Leave the soup for 10-15 minutes undisturbed for the seeds may need the additional cooking time. Also, the soup will continue to thicken during this time and later in the refrigerator. You can always thin the soup with additional milk/almond milk or water during heating.   


NOTES: The original recipe does not use seeds, but the mixture worked quite well.



                                                                                                 

                                                                                                 



                                                                                           


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