Hearty red lentil soup (if prepared with love and care) can warm up and bring cheer to any house on a cold winter day
Source: Adapted from The Sultan’s Kitchen by Özcan Ozan
Prep Time: 5 Min
Cook Time: 45 Min
Serves: 6
Prep Time: 5 Min
Cook Time: 45 Min
Serves: 6
Ingredients
1 tbsp olive oil
1 tbsp butter
1 small onion
1 garlic clove
1 tbsp tomato paste
1 small tomato peeled and finely chopped
1⁄2 tsp red pepper flakes
8 tbsp red lentils
2 tbsp long-grain rice
9 cups boiling water or stock
2.5 tbsp fine bulgur
1⁄2 tsp dried mint
1 tbsp salt
fresh parsley for serving
lemon wedges for serving
1 tbsp butter
1 small onion
1 garlic clove
1 tbsp tomato paste
1 small tomato peeled and finely chopped
1⁄2 tsp red pepper flakes
8 tbsp red lentils
2 tbsp long-grain rice
9 cups boiling water or stock
2.5 tbsp fine bulgur
1⁄2 tsp dried mint
1 tbsp salt
fresh parsley for serving
lemon wedges for serving
Directions
1. In a large saucepan heat the olive oil and the butter over medium heat. Add the onion and garlic and cook for a few minutes, or until tender yet not brown. Stir in the tomato paste, chopped tomato, red pepper flakes, lentils and rice – mix well and then add 5 cups boiling water. Cover and bring to boil. Lower the heat and simmer for about 30 minutes, or until the lentils fall apart. After about 20 minutes check the soup to make sure lentils do not stick to the bottom of the saucepan – stir it with a large whisk.
2. After 10 more minutes (30 minutes of cooking in total) stir the soup with a large whisk, add 4 cups boiling water, bulgur, dried mint and salt. Cook for another 10 minutes stirring with the whisk occasionally.
3. Serve immediately – sprinkle some fresh parsley on top and lemon wedges on the side.
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