Turkish Lentil Soup: Red Lentils, Onion, Carrot, Garlic, Vegetable Stock, Tomato Purée, Cumin, Paprika, Salt, Pepper, Olive Oil, Mint (Picture by Rachel)
Turkish Lentil Soup (Mercimek Çorbasi)
This soup is lovely, especially if you add lemon juice from a lemon wedge.
2 Tbsp Olive Oil
1 medium sized Onion, diced
1 large Carrot, diced
2 cloves Garlic, minced
2 Tbsp Tomato Purée
1 tsp Ground Cumin
1 tsp Paprika
1 c. Red Lentils, rinsed and drained
4 c. Vegetable Stock
Salt and Black Pepper
Fresh Mint and Lemon Wedges, for garnish
Heat the Oil over medium heat in a large pot. Sauté the Onion. When the Onion is almost done, add the Garlic, Carrot, Cumin, Paprika, and Tomato Purée. Toss until the ingredients are covered in seasoning and cook for 5 minutes. Add the Lentils and Stock, and bring to a boil. Reduce heat and simmer for 25 minutes, or until the Carrots and Lentils are tender. Remove from heat and let cool for a few minutes. Purée with a hand blender until the carrots and onions are blended. Sprinkle with fresh Mint and serve with Lemon Wedges on the side.
If chopping onions usually brings you to tears, try this tip.
How to Chop Onions without Tears
- Clean the onion.
- Place the onion in the freezer for about 5-7 minutes.
- Take the onion out of the freezer, and slice, dice, or chop your onion straightaway.
Freezing the onion reduces the fumes, and also gives it a slightly crisper texture, so processing is easier.
Curried Lentil Soup: Red Lentils, Onion, Korma paste, Vegetable Stock, Coconut Milk, Coriander, Olive Oil
Curried Lentil Soup
I wanted to use up the red lentils from last week’s soup, and was thrilled when I found this recipe.
1 Tbsp Olive Oil
1 medium sized Onion, chopped
2 Tbsp Korma paste
2 c. red lentils
6 c. Vegetable Stock
1 c. Coconut Milk, unsweetened
1/3 c. Fresh Coriander, chopped
Heat oil in a large saucepan. Add the Onion and cook for 5 min on medium heat. Add korma paste. Stir and cook for 1 minute. Add lentils and Vegetable Stock. Cover and bring to a boil. Reduce heat and simmer, partially covered, for 20 minutes, stirring often. Remove from heat and cool slightly by stirring. Using a hand mixer or food processor, puree the soup until smooth. Return to low heat and add Coconut milk, stirring soup for about 4 minutes. Sprinkle with coriander and serve.
Hummus: Chickpeas, Tahini, Lemon Juice, Olive Oil, Garlic, Chili Powder
I added a little kick to the original Hummus recipe by substituting Chili Powder for Paprika. This can be eaten with the more traditional pita bread, or for those of you who are monitoring carbs, with raw fresh vegetables.
1 15 ounce can of Chickpeas (Garbanzo beans)
2 Tbsp Tahini
2 Tbsp Extra Virgin Olive Oil
Juice from 1 Lemon
1 Clove Garlic, Minced
Pinch of Red Chili Powder
Additional Extra Virgin Olive Oil for serving
Open the can of Chickpeas and drain the liquid into a separate container, saving the liquid for later. Combine Chickpeas, Tahini, EVOO, Garlic, Lemon Juice, and Chili Powder into a mixing bowl. Mix until smooth using a hand mixer. Add about 1/4 cup of Chickpeas liquid back into the mixture. Stir in well. Slowly stir in more liquid until the mixture is smooth in consistency. To serve, transfer the hummus to a serving dish and drizzle additional Extra Virgin Olive Oil on top.
Red Lentil and Spinach Soup: Red Lentils, Spinach, Cinnamon Stick, Onion, Tomato, Garlic, Lemon Juice, Cumin, Salt, Pepper
Red Lentil and Spinach Soup
This soup was part of an iftar meal which included lettuce salad, kebabs, raita, and hummus. It’s full of nutrients, yet low in fat.
1/2 c. Skinned Split Red Lentils
1 c. Spinach, chopped
1 in. Cinnamon Stick
2 Red Onions, sliced
3 Tomatoes, roughly chopped
2 Cloves Garlic, crushed
1 tsp Salt
1/4 tsp black pepper
Juice from 1 Lemon
1/2 tsp Roasted Cumin Powder
Mix Lentils, Spinach, Cinnamon Stick, Onion, Tomato, and Garlic in a pressure cooker. Add 4 c. Water and cook for 7-8 minutes after the pressure forms. Remove from fire. Remove the Cinnamon Stick. Cool then blend in a mixer. Add Salt, Pepper, and 1 1/2 c. Water. Bring to a boil, then lower the temperature and simmer for 2 minutes. Strain the soup by pouring the soup through a fine mesh sieve into a serving pot. Add Lemon Juice and Cumin.