Red lentil soup with mint

Delicious for the soul and healthy for the tummy. . Without lentil soup (also known as merdzhimek-chorbasy), not a single lunch, and in some places breakfast, is complete in Turkey. Its main ingredients are water, red lentils and pepper, usually also red. There are many variations with this chord: the soup is supplemented with tomato paste, onions, carrots, garlic, dried mint, others and potatoes, and the taste is softened with milk or cream

Olga

Recipe author

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Composition / ingredients

Servings:

Red lentils (soups are most often made from red lentils — it is boiled in just ten to fifteen minutes. good red lentils "football" from Turkey.)

150

Onion (onions, which are also called Spanish or yellow, are usually quite sharp, with a long sticky smell, so many people prefer not to use it raw)

Carrots (until the xvii century, carrots in Europe were mostly white or slightly yellowish, on Flemish still lifes it is exactly like that)

Sunflower oil (cold-pressed sunflower oil has a bright smell of sunflower seeds, varying in degree of fried flavor.)

Butter (butter is the most affordable of flavor enhancers. there are many tricks in handling butter in the kitchen. but there are two main ones)

Wheat flour (from locally produced flour, the most versatile, that is, suitable for bread, pancakes and other pastries, as well as for breading, is called "Nastyusha")

Fat cream (33%.
cream is an intermediate stage between milk and butter and the most important thing for cooking. especially heavy cream, which does not curdle when heated)

Salt (salt is a spice, a universal taste catalyst that cannot be neglected and cannot be carried away. in professional kitchens, several types of salt are used at once)

Ground black pepper (black pepper, like black tea, is not a color at birth, but a product of human efforts: green fruits are soaked and then dried)

Lemons (even a teaspoon of lemon juice can transform any dish - be it salad dressing or a plate of lentil soup)

1.2

Mint (due to the menthol substance, mint adds a feeling of freshness and chill even to hot dishes, which is why it is so good to add it to meat roast, especially lamb)

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 18 % 6 g

Fats 29 % 10 g

Carbohydrates 53 % 18 g

189 kcal

GI: 83 / 0 / 17

Step-by-step cooking

Cooking time: 30 min

Step 1:
Pour a liter of water or pre-prepared broth into a small saucepan and pour the washed lentils. It is not necessary to soak it, because it boils down quite quickly. Put the pan on medium heat.
Step 2:
Grate a small carrot on a coarse grater, finely chop the onion: you will need a small onion. As soon as the lentils begin to boil, it is necessary to reduce the heat, carefully remove the resulting foam with a spoon or a slotted spoon, and then add another 200 ml of water or broth. Cook for another ten minutes.
Step 3:
Preheat a wide flat frying pan, pour sunflower oil into it and send the diced butter to it. Add the onion, fry for one to two minutes until it turns golden, add the carrots and fry, stirring constantly and tossing lightly, for another three to four minutes, until the vegetables soften. Add flour and continue to fry, stirring, for another three minutes.
Step 4:
Carefully transfer the mixture from the frying pan to the pan and mix. Add salt and pepper. If you want a real Turkish taste, you can put more pepper, but a teaspoon will be more than enough. Remove the pan from the stove. Add cream and gently beat the soup with a hand blender so that it turns into a thick puree.
Step 5:
Pour the soup on plates, hang a slice of lemon on the edges and attach a sprig of mint or parsley. You can also add breadsticks. At the end, decorate the soup with a tablespoon of cream drops.