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Turkish Red Lentil Soup Recipe

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This recipe for Turkish Red Lentil Soup is from The McNamara Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 c. rice
2 T. olive oil
½ onion, diced
2 cloves garlic, minced
¼ c. diced tomatoes, drained
4 c. chicken or vegetable stock
1 c. water
½ c. red lentils
¼ c. quinoa
2 T. tomato paste
¼ cup white rice (separate from rice above)
1 T. Turkish Herb Blend (a blend of cumin, dill, mint, oregano, fennel and mild chilis)
¼ tsp cayenne (optional for more heat)
1 lemon, juiced
Salt & pepper, to taste (optional)

Directions:
Directions:
Cook the rice before you begin the soup, according to package directions.

In a large pot, heat the olive oil over medium high heat.
Add the onion and cook 2 – 3 minutes, until softened.
Add the garlic and cook for 1 minute more.
Add the diced tomatoes and cook for 10 more minutes, stirring occasionally.
Add the stock, water, quinoa, rice, tomato paste,Turkish herb blend, lemon juice, salt and pepper.
Bring to a boil, reduce heat to medium low and simmer for about 30 minutes, until the lentils are cooked.
Pour the soup into a blender, keeping it less than half full (blend it in multiple batches if need be), or use an immersion blender to puree.
Start the blender slowly, pulsing several times before pureeing the soup.
Puree the soup until smooth and serve with lemon wedges for garnish.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
Serve over rice. Or fantastic as the bed for fried eggs.

 

 

 

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