"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Turkish Lentil Soup With Lemon Recipe

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This recipe for Turkish Lentil Soup With Lemon, by , is from The Issa Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kathy Issa


2 cups lentils
2 medium onions
2 quarts vegetable broth
1 large tomato quartered and seeded
2 garlic cloves
2 tbsp. fresh lemon juice
2 tsp. cumin
1 tsp. salt
pepper to taste
2 tbsp. fresh cilantro
2 large lemons
1 tbsp. olive oil
add 1 lemon to soup

Rinse lentils well and place in saucepan. Quarter 1 onion and add to lentils. Thinly slice the other onion and reserve. Add broth, tomato and garlic to lentils. Bring to a boil, reduce heat to medium low and simmer,
partially covered until lentils are very tender about 45 minutes. Heat olive oil in a small skillet over medium heat stirring until golden brown, about 15 minutes. Stir in lemon juice. Transfer lentil mixture to food processor and puree. Return soup to pan and stir in spices and lemon juice. Heat gently for 10 minutes. Serve hot topped with sauteed onions and cilantro. Serve with lemon wedges on the side.
Squeeze lemon lemon to taste.

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Number Of Servings:




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