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Soup Turkish Lentil Soup
 
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SERGEN
Şef Aşçıbaşı
Şef Aşçıbaşı


Joined: 09 Mar 2007
Posts: 282

PostPosted: Tue Apr 10, 2007 5:28 pm    Post subject: Turkish Lentil Soup Reply with quote

Turkish Lentil Soup

Ingredients :

2 x Onions
2 x Carrots
2 x Potatoes
10 cup Water
Salt & pepper to taste
1/3 cup Brown rice
1 cup Red lentils
1 x Tomato
1 tsp Dried mint

Method :

* I've just attended my first Vegetarian Dining Club meal. It was great! We went to the Turkish Delight Cafe, here in Kingston, Ontario. Meanwhile, here's the Secret Recipe for Lentil Soup (secret no longer!). I've eliminated the 2 tsp. olive oil to saute the onions - we certainly don't need it...
* Put finely chopped onions in a pan with your favorite sauteing liquid and stir for 4-5 minutes on medium heat. Add chopped carrots and 2 cups of hot water and bring to a boil. Add chopped potatoes and another 2 cups of hot water. Add the rice and lentils with 2 cups of hot water and stir steadily.
* Add chopped tomato, salt and black pepper, and the remaining water. Cover and cook over low heat for approximately 30 minutes until tender. Stir occasionaly. Before removing from the heat, add mint.
* Yield: 12 servings.
* This makes a thick and very flavorful soup which would be a complete lunch for me, along with a thick slice of whole grain bread and a fruit for dessert. And it's economical to boot!!!

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SERGEN
Şef Aşçıbaşı
Şef Aşçıbaşı


Joined: 09 Mar 2007
Posts: 282

PostPosted: Tue Apr 10, 2007 5:50 pm    Post subject: Turkish Lentil Soup Reply with quote

Turkish Lentil Soup

Ingredients :

1/4 cup dried chickpeas
1/3 cup bulgur
1/2 cup green lentils heaping measure
6 cup water
1 med onion thinly sliced
1 1/2 tsp cayenne
1 tsp salt
1 tbl ground coriander seed
1 tbl butter
1/2 tsp dried mint

Method :

* Soak the chickpeas in water to cover overnight.
* The next day, drain the chickpeas and place them in a stockpot along with the bulgur, lentils, and water. Bring to a boil, then simmer the soup, partially covered, for 45 minutes.
* Stir in the onion, 1 teaspoon of the cayenne, and the salt. Cook 15 minutes longer. Add the coriander and simmer for 5 more minutes.
* Melt the butter and add to it the remaining l/2 teaspoon cayenne and the dried mint. Pour the soup into a tureen and pour the butter mixture on top. Serve immediately.
* Serves 4.
* Notes: Given to me by Nevin Halici, Turkey's great food scholar and national treasure, this spicy, aromatic soup is guaranteed to perk up the bleakest winter day. Although it keeps well, the soup will be zestiest if served shortly after preparation.
*Recipes from THE VEGETARIAN HEARTH by Darra Goldstein. Harper Collins, 1996).

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Yemek Tarifleri
Robot Admin

Joined: 18 Jun 2006
Posts: Auto Post
Location: Turkey




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