Kitchen appliances and utensils:kitchen stove (hob), cutting board, pan with a capacity of 3 l, knife, tablespoon and teaspoon, blender, measuring cup.
Ingredients
| Name | amount |
| Red lentils | 1.5 stack (approximately 300 g) |
| Onion | 1 PC. |
| Carrot | 2 pcs. |
| Potatoes | 2 pcs. |
| Ground black pepper | taste |
| Common salt | 1 tsp |
| Water | |
| Dried mint | to taste (about 1 tbsp. l.) |
| Butter | 1 tbsp. l |
| Vegetable oil | 1 tbsp. l |
Step cooking
- Pour 1.5 stacks into a 3 liter pot. red lentils and rinse well in several waters.
- Pour lentils with 2 liters of cold water and bring to a boil. Reduce the heat to a minimum, close the pan with a lid and cook for 30-40 minutes, stirring occasionally.
- Peel and rinse 2 carrots, 1 onion and 2 potatoes, then chop them coarsely.
- When the lentils are boiled, add chopped vegetables and cook until they are cooked.
- Remove the pan from the heat and grind the contents with a blender until smooth (you can rub the soup through a sieve).
- Add 1 tbsp. l butter and vegetable oil, 1 tsp. salt and black pepper to taste.
- The last ingredient is dried mint. It can be put from a pinch to 1.5 tbsp. l Try the soup on the salt, if necessary - add salt. Boil again, stirring constantly (thick soup, if not stirred, may burn). Turn off the stove, let the soup brew for 5-7 minutes.
- Pour the prepared soup into plates, add chopped herbs and a slice of butter to each. Enjoy your meal. or, as they say in Turkey, Afiyet olsun!
Useful Tips
- Red lentils do not need to be pre-soaked. But if you still fill it with water for only 1-2 hours, the taste and texture of the finished dish will be more delicate.
- Soak lentils, like other legumes, you need in cold water.
- Experienced housewives believe that it is better to lay lentils in boiling water.
- Salt slows down the digestion of legumes, so you need to salt almost ready dish.
- Lentils go well with sage, rosemary, turmeric, celery, bay leaf, garlic, cloves. In lentil soup, you can add zira, hot red pepper, mashed garlic.
- Already in the plates with soup you can add a little lemon juice, this will enrich the taste.
- Serving red lentil soup is better than hot, because when cooling, it becomes very thick, becomes like porridge (but does not become less tasty).
- All types of lentils are very healthy. For example, red is the record holder for iron content, it is recommended for people with anemia. Green helps reduce blood glucose, is very useful for patients with diabetes. Black lentils are quickly digested in the stomach, and yellow is rich in folic acid, so it should be included in the diet of pregnant women.
Important! Do not abuse lentil dishes. Like all legumes, in large quantities it can cause increased gas formation in the intestine, and can also contribute to the accumulation of uric acid in the tissues of the body, which sometimes provokes gout attacks.
Video recipe
In Turkey, this soup is very popular. See how easy it is to cook and how appetizing it looks. The video recipe shows in detail how to prepare the ingredients, cook and season this dish.
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