400gr red lentils
2 tbsp red pepper paste or tomato paste
salt to taste
water
oil
1 tbsp dried mint
3 cloves garlic
1 tbsp pepper paste or tomato paste
When I make soups I judge the amount of water, I usually don't go for runny soups rather preferring a soup with a bit of body. For this soup I would add enough water to cover then about 2 more cups to start with, then if needed add towards the end. I also cook my soups longer than is probably necessary as I like everything melding into each other. I would cook this for over an hour even though I will tell you 45 minutes. This soup is made by me nearly every day in winter and quite frequently in the hotter months.
Wash the lentils well then add into a large saucepan. Add water and salt and the pepper paste. Cook for about 45 minutes. Taste and adjust the salt level if needed. Add more water if necessary. I use my hand blender and blend this soup or you can pass it through a colander until smooth. In a separate smaller saucepan put about 4 tbsp of olive oil, pepper paste, crushed garlic and mint. Cook for about 2 minutes until fragrant. Pour this on top of the soup at service, either into the saucepan or into the separate serves. This is nice served as a main with Coban salad and Cacik with bread. Serve with lemon wedges on the side.
Variation
What I gave you was the traditional recipe. I also make this same soup but add a couple of onions, potatoes and carrots.
I also like a decent chicken soup or chicken and corn soup, most asian soups, brocolli and pumpkin. Whats your favorite soup?
We live in a rather dreary climate 9 months out of the year, so we eat quite alot of soup.
ReplyDeleteWe eat potato, chicken and minestrone the most often. I've found that as long as I make dumplings with it, the girls will eat almost any kind of soup. ;)
We love lentil soup. I always add a potato, like you mentioned, just for extra thickness and we don't blend it in winter. It somehow feels more wholesome and warming with the coarseness still there. :)
ReplyDeleteOne of my stock fortnightly recipes on rotation is Chicken and dumplings. Easy to cook and my kids and husband eat it. I make ours from chicken bones sold for soup stock.
ReplyDeleteI agree with you Julia it does so does a good green lentil soup. I have 2 small kids who need thier soups pretty much pureed or they wont eat it.
ReplyDeleteI like my soups thick unless they're an Asian style broth. I can get Hungarian red pepper paste at the European deli, I guess it would be similar?
ReplyDeleteI am sure that would be the same. It is a concentrate of the red peppers that is all. I prefer it over the tomato.....Good find.
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