Turkish lentil soup puree

Fragrant, spicy and delicious soup - greetings from sunny Turkey! This soup is prepared by different housewives with some differences. Someone puts onions, carrots or potatoes in it, or all of it together, someone adds flour to the soup for density. But this is our local fantasy. The recipe that I propose was found by me on the Internet. It was posted by a woman who is married to a Turk, and her mother-in-law, who lives in Turkey, taught her how to cook this soup. I am happy to share this wonderful recipe with you. The soup is very tasty, fragrant, pleasant. It goes very well with croutons with cheese and garlic. If you exclude butter from the ingredients, replacing it with vegetable oil, and do without cheese croutons, then the soup will be useful to you during the days of fasting. Try to cook it!

mom of sweet tooth

Recipe author

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Composition / ingredients

servings:

For soup:

Red lentils

300

Tomatoes (or 3 tbsp tomato paste)

Butter

100

Vegetable oil (can be olive)

Oregano dry

to taste

Basil (dry)

to taste

Mint (dried)

to taste

Lemons (or lime)

Ground black pepper

to taste

Salt

to taste

Water

1.5

For croutons:

Bread (for toasts)

200

Hard cheese

150

Garlic

Vegetable oil (optional)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 22 % 5 g

Fats 35 % 8 g

Carbohydrates 43 % 10 g

129 kcal

GI: 60 / 0 / 40

Step-by-step cooking

Cooking time: 50 min

Step 1:
Products for making Turkish lentil soup-puree. Tomatoes, lemon are washed. The lentils are thoroughly washed in seven waters.
Step 2:
Peel tomatoes and chop them.
Step 3:
Put butter and vegetable oil in a saucepan with a thick bottom, melt the butter.
Step 4:
Add chopped tomatoes or tomato paste and fry for 2-3 minutes, stirring with a spatula.
Step 5:
Pour lentils into the soup and fry it, stirring occasionally, until it becomes lighter.
Step 6:
Pour all the water into the pan, let it boil. Reduce the heat and cook on low heat.
Step 7:
When the lentils are boiled almost to a puree-like state, salt and pepper. We taste it, if necessary, add salt and pepper.
Step 8:
Add mint, basil, oregano to the soup and cook for another 10-15 minutes on low heat.
Step 9:
While the soup is being cooked, we prepare the products for croutons. It is better to finely chop garlic, rather than squeeze it through a press. Grate the cheese.
Step 10:
Fry the croutons in a dry hot frying pan, or in vegetable oil, you can use olive oil.
Step 11:
Sprinkle more hot croutons with garlic on one side.
Step 12:
Sprinkle with grated cheese and send it back to the pan, cover with a lid and keep the croutons on low heat until the cheese melts.
Step 13:
Take another pan, put a sieve on it and rub the soup through it. It is not advisable to beat this soup with a blender, because unnecessary foam appears.
Step 14:
Serve Turkish lentil soup with a slice or two of lemon. Lemon juice should be squeezed into the soup immediately before serving. You can serve croutons with cheese and garlic to the soup, but this is not necessary. Bon appetit!