Turkish Red Lentil Soup
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| 3 Tbsp | unsalted butter |
| 1-1/2 cup | chopped onions |
| 1 | carrot, chopped (optional) |
| 1 cup | red lentils, washed and drained |
| 1-1/2 tsp | paprika |
| 2 Tbsp | tomato paste (optional) |
| 6 cup | chicken stock or water |
| 1 cup | milk (optional); if no milk, add fresh lemon juice to taste |
| | salt and freshly ground black pepper |
| | ground red pepper to taste |
| 2 slice | bread, about 1/2 inch thick, crusts removed |
| 3 Tbsp | chopped fresh mint or 1 tablespoon crumbled dried mint |
| |
| in a medium saucepan, melt butter over moderate heat. add onions, |
| lentils, and carrots. cook, stirring occasionally, about 5 minutes. |
| add paprika and tomato paste and stir well to mix. reduce heat to low |
| and cook for a few minutes. gradually add stock or water, stirring |
| constantly. simmer, uncovered, until lentils are very soft, about 30 |
| minutes. |
| transfer to blender or food processor and puree until smooth. return |
| to saucepan and add milk or lemon juice, salt, pepper, and red pepper. |
| simmer over low heat until heated through. |
| toast bread until crisp and golden on both sides, then cut into cubes. |
| or first cut bread into cubes and then saute in butter until golden. |
| ladle into individual bowls. sprinkle with mint and croutons. |
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| serves 6. |
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| http://www.sudairy.com/mer/recipes.html |
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| (ID: 11791) Mirror: rec.food.recipes: Wed, Jul 16, 2003 |