to most turks, lentil soup is what chicken soup is to americans. it is the go to comfort/winter soup and in some more rural areas, it is commonly cooked for breakfast. my version has evolved over the years, bending to preferences and seasons. celery roots, turnips, spinach leaves are all very suitable add-ons. —emine
big onion, chopped
cloves garlic, finely chopped or pressed
small potatoe, grated
red lentils (if posible halved)
chicken stock (or vegetable stock)
salt and pepper to taste
In This Recipe
heat olive oil in big soup pan
add onion and garlic, cook stirring for 2-3 minutes
add vegetables and lentils, stir for 5 minutes
add chicken (or vegetable) stock, water, thyme, bay leaves, salt and pepper
simmer until lentils are soft, appr. 45 minutes (actually, the lentils will desintegrate and become mushy at this point). taste, then add salt and pepper to taste, also some red pepper flakes (can be chilli peppers) might be added at this point.
turn off heat. let soup rest with lid on for 10-20 minutes. remove bay leaves. serve with crusty bread and red wine for a homely dinner...