Turkish Red Lentil Soup #shorts
Turkish Red Lentil Soup. Recipe below
Soup:
1 cup red lentils
1 onion, diced
1 clove garlic
1 carrot, chopped
1 potato, chopped
1 tsp red pepper flakes
1 tsp cumin
1 tsp black pepper
2 teaspoons dried mint
Salt to taste
6 cups water
Sauce:
2 tablespoons olive oil
1 tablespoon tomato paste
1 teaspoon paprika
1 teaspoon dried mint
Combine red lentils, roughly chopped onion, carrot, potato, garlic and spices. Pour water over these and cook until tender. Blend it until smooth.
Now make a sauce with tomato paste, chili powder and mint. Pour it over the soup, give it a good stir and serve!
Make sure to squeeze lemon over your soup while eating.
Red Lentil Soup with Lemon Mint Yogurt - Food Wishes
There’s nothing like a hot bowl of soup to warm you up from the inside out, and this red lentil soup is particularly comforting, not to mention fast, easy, delicious, and beautiful. Enjoy it with the optional swirl of lemon mint yogurt, and you can even add “interesting” to the aforementioned list of adjectives.
For the fully formatted, printable, written recipe, follow this link:
To become an official “Food Wisher” and read Chef John’s in-depth article about this Red Lentil Soup with Lemon Mint Yogurt, follow this link:
You can also find more of Chef John’s content on Allrecipes:
Red Lentil Soup Recipe | The Best Red Lentil Recipe Ever!
Red lentil soup is today's recipe! One of the things I like from this soup recipe is that you can use green, black or brown lentils. The same thing happen with the vegetables. Feel free to add different veggies if you have them in your fridge. Let me know in the comments if you liked the recipe! ????
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Ingredients:
-3 medium carrots
-a big tomato or 6 cherry tomatoes
-a medium onion
- 2 small potatoes
-1 medium leek
-1 cup red lentils
-black pepper
-1/2 tsp salt
-1/2 tsp cumin
-1/2 tsp turmeric
-1 tbsp olive oil
-5 cups water
-2 garlic cloves
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The best lentil soup of all time - A classic middle eastern recipe
The best lentil soup of all time - A classic middle eastern recipe
We're making a creamy and delicious vegan lentil soup using just a few ingredients, that will have a ton of flavor. This soup is a classic middle eastern dish that's served during winter and Ramadan, it may just become your new favourite soup this winter.
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00:00 Intro
00:42 Preparing the ingredients
02:20 Assembling the stew
03:40 Seasoning and adding vermicelli
05:14 Serving and taste test
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Ingredients:
250g (1/2 lb) Red Lentils
150g (5 1/4 oz) Carrots
1 Brown Onion
1 Tomato
4-6 Garlic Cloves
1/2 Cup Vermicelli
3 Tbsp White Vinegar
1 1/2 Tbsp Olive Oil
1 1/2 Tsp Salt
1 1/2 Tsp Cumin
1/2 Tsp Black Pepper
1/4 Tsp Chilli
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Directions:
1. Peel and slice your carrot into large chunks
2. Slice both your onion and tomato into quarters
3. Peel your garlic cloves, mince 2 of them and set aside
4. Add your chopped vegetables, the lentils and garlic (the whole ones not minced) to a large pot
5. Add 1.25 litres (quarts) of stock or water to the pot and1 teaspoon cumin, turn the heat up to high and boil the pot
6. When it boils, pull out your tomato quarters and remove their skin, then add them back to the pot
7. Turn the heat down to low and allow the soup to simmer for 45 minutes
8. When done simmering, the carrots should be cooked through, use an immersion blender to turn the soup into a smooth mixture. Be sure to blend all the vegetable pieces and it should be uniformly smooth.
9. In a small pot add 1/2 a tbsp of olive oil on medium high heat and add the minced garlic to it
10. Fry for about 30 seconds then add the remaining cumin
11. Fry for another 10-15 seconds then add the vinegar
12. Mix and fry for 15 more seconds and add it to the lentil soup
13. Mix in well then add salt, pepper and chilli powder (optional)
14. In a pot add the remaining olive oil and the vermicelli and fry on medium high heat until it turns a golden color
15. Add the fried vermicelli to the soup as well as about 1 cup of water, bring the pot to a boil once more and allow the vermicelli to cook for 10 minutes
16. When the time is up, your soup is ready, add more water if necessary to thin it out until it's a smooth liquid
17. Garnish with coriander, chilli and nigella seeds
How to make Turkish Lentil Soup - Easy and delicious vegetable soup
Today we are making a delicious lentil soup following a classic Turkish recipe. A classic Turkish recipe and all time favorite of many soup lovers, this delicious and hearty soup will warm your heart with its creamy texture and incredible smell.
Just skip the touch with the butter and you have the perfect vegan soup you can enjoy almost everyday!
Hope you enjoy this 4K ASMR video with a detailed, step by step recipe of this classic vegetable soup from Turkey!
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Ingredients:
• 1 cup red or yellow lentils
• 1 onion (diced)
• 1 carrot (diced)
• 1 potato (diced)
• 2 tbsp butter (skip for vegan)
• 1 tbsp flour
• 3 tbsp olive oil
• 1 tsp turmeric (optional)
• 2 bay leaves
• salt to taste
• 1 liter hot water (adjust for desired consistency)
• Lemon wedges, paprika powder and olive oil to serve
#lentilsoup #vegetablesoup #turkishrecipes
How To Make Red Lentil Soup | One Pot Soup Recipe | Veg Lentils | Healthy Soup Recipe | Upasana
Red Lentils Soup Recipe | How To Make Veg Soup | Vegetable Soup Recipe | Instant Soup Recipe | Healthy Soup | Easy Lentils Soup | Lentils Soup | Basic Soup Recipe | Middle Eastern Lentil Soup | Veg Soup Recipe | Homemade Soup | Soup Recipe | Quick & Easy | Rajshri Food
Learn how to make Red Lentils Soup at home with our chef Upasana.
Red Lentils Soup Ingredients:
- 3 tbsp Olive Oil
- 1 Onion (chopped)
- 4-5 Garlic Cloves (crushed)
- 1 Red Bell Pepper (chopped)
- 1 Yellow Bell Pepper (chopped)
- 2 Carrots (sliced)
- 3 Tomatoes (chopped)
- 1/2 tsp Turmeric Powder
- 1/2 tsp Dried Basil Leaves
- 1/2 tsp Oregano
- 1/4 tsp Dried Thyme
- 1 tsp Red Chilli Flakes
- 1/4 tsp Black Pepper Powder
- 1 tsp Salt
- 1/4 tsp Kashmiri Red Chilli Powder
- 1 cup Red Lentils (washed)
- 5 cups Vegetable Stock
- Spinach Leaves
#RedLentilSoup #SoupRecipe #AnybodyCanCookWithRajshriFood
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Lentil soup is a soup based on lentils; it may be vegetarian or include meat, and may use brown, red, yellow or black lentils, with or without the husk. Dehulled yellow and red lentils disintegrate in cooking, making a thick soup. It is a staple food throughout Europe and the Middle East.
Lentil soup may include vegetables such as carrots, potatoes, celery, parsley, tomato, pumpkin, ripe plantain and onion. Common flavorings are garlic, bay leaf, cumin, olive oil, and vinegar. It is sometimes garnished with croutons or chopped herbs or butter, olive oil, cream or yogurt. Indian lentil soup contains a variety of aromatic spices. In the Middle East, the addition of lemon juice gives a pungent tang and cuts the heaviness of the dish. In Egypt, the soup is commonly puréed before serving, and is traditionally consumed in the winter.
Lentil soup is recognized as highly nutritious, a good source of protein, dietary fiber, iron and potassium.[6] Hippocrates prescribed lentils for patients with liver ailments |
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