RED LENTIL VEGETABLE SOUP (Turkish, Vegan)


 



 

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 more minutes. Stir occasionally.


5.  Meanwhile grate the carrot and potato with the large shredder of a box grater. (Also the root celery if using).


6.  Add the grated potato and carrot (and root celery).  Add some more hot water if necessary. Boil for 10 more minutes. Stir occasionally.


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


8.  Chop the parsley (not too fine). Wash small bunches of root celery leaves (if using). Do not chop the leaves.


9.  Turn off the heat and add chopped parsley. Add whole root celery leaves (if using).


10.  Cover the lid. Let the pot stand on the stove to allow the parsley (and leaves) to wilt.    

 


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