{"id":12569,"date":"2010-05-23T16:15:43","date_gmt":"2010-05-23T23:15:43","guid":{"rendered":"http:\/\/www.ecurry.com\/blog\/?p=12569"},"modified":"2014-02-17T14:09:20","modified_gmt":"2014-02-17T21:09:20","slug":"turkish-red-lentil-soup-with-sumac","status":"publish","type":"post","link":"http:\/\/www.ecurry.com\/blog\/soups-and-salads\/soup\/turkish-red-lentil-soup-with-sumac\/","title":{"rendered":"Turkish Red Lentil Soup with Sumac"},"content":{"rendered":"


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A simply designed soup with very subtle and exquisite flavors; cumin, mint and sumac combined in a bowl with the red lentils makes a\u00a0 refreshing soup with very earthy flavors.<\/p>\n

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We have been loving the Ezo Gelin<\/a> (Turkish Red Lentil and Bulgur Soup) at the Cafe Istanbul<\/a>. The sesame topped crusty bread makes a perfect pair with the soup. This a uncomplicated version of the Ezo Gelin – there is no bulgur in this soup of mine. If I am not mistaken, the lentil soup is more commonly known as the Mercimek Corbasi<\/strong> in Turkey. Do correct me if I am wrong!<\/p>\n

This soup is amazingly similar to the way the Indian lentils are cooked. A healthy, aromatic bowlful which also does fill in the cravings of the taste buds pretty well. Being of Indian origins we do use lentils a lot in our diet. I think I must have mentioned before that red lentils or masoor dal is one of my favorites. I love the color, I love the fact that this one cooks way faster than many of its siblings and growing up with eating this almost every day I cannot live without it.<\/p>\n

Here is a recipe with my favorite red lentil complements any part of the meal; have it as a starter, or as a main meal with some nice warm bread and big salad. Light, healthy and satisfying.<\/p>\n

\"Red<\/p>\n


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Turkish Red Lentil Soup with Sumac<\/h2>\n


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Ingredients:<\/strong><\/em><\/p>\n

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  1. 2 tablespoons butter\/olive oil
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  2. 1 medium onion 3\/4 of 8 oz cup) \u00a0(about 3, finely chopped<\/strong><\/li>\n
  3. 1 teaspoon paprika<\/strong><\/li>\n
  4. 1 teaspoon cumin seeds
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  5. 1 cup red lentils, <\/strong>washed and picked over<\/em><\/li>\n
  6. 1.5 tablespoons tomato paste<\/strong><\/li>\n
  7. 6 cups water or stock, <\/strong>or more if the soup thickens too much<\/em>
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  8. 1\/4 teaspoon red pepper flakes<\/strong><\/li>\n
  9. 1.5 tablespoons dried mint leaves, <\/strong>crumbled<\/em><\/li>\n
  10. 1 tablespoon sumac<\/a><\/strong><\/li>\n
  11. salt to taste<\/strong><\/li>\n
  12. 1 carrot, <\/strong>chopped<\/em> <\/strong>(optional – I have not used carrots in this soup)<\/em>
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    Garnish:<\/em> a few mint leaves <\/strong>(optional)<\/em>, sumac<\/strong><\/p>\n

    To serve: lemon\/lime wedges and bread<\/em><\/strong>
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    \nPreparation:<\/strong><\/em><\/p>\n

    Heat the butter in a large saucepan and saute the onions\u00a0 (& carrots if you are using them) over low heat until they are light golden–about 5 minutes. Stir in the paprika, cumin, the tomato paste,\u00a0 and hot pepper flakes; cover and cook for another 5-7 minutes.<\/p>\n

    Add the lentils and salt and stir everything together so the tomato and the spices combine with the lentils. Add the water\/stock and cover and cook till everything is mushy for about 30-40 minutes. OR<\/strong> use a pressure cooker and cook the lentils till they mushy. ( I always use pressure cooker to cook my lentils).<\/em><\/p>\n

    When the lentils are cooked, use a hand blender to blend the soup is to a smooth consistency, or leave it the way it is if you do not want it like a puree. Crumble the mint leaves and add into the soup. Stir and simmer for 2-3 minutes. Remove the soup from the heat. Sprinkle some of the sumac (save the rest to garnish).\u00a0 Stir to combine.<\/p>\n

    Ladle into bowls, serving\u00a0 lemon wedges\/or squeeze of lemon juice and some fresh mint leaves (if available) or crushed dried mint.<\/p>\n

    NOTE:<\/strong><\/em> This soup will thicken a lot as it stands. Loosen with some hot water and re heat, if you are not serving immediately.<\/p><\/blockquote>\n


    \n<\/strong><\/em>
    \n\"Turkish
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    \nThe lentil soup is on its way to dear     Susan’s MLLA 23<\/a>, she is hosting is herself this time!
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    \nRelated Posts:<\/strong><\/p>\n

    Red Lentils and Vegetable Soup<\/a><\/strong><\/em><\/p>\n

    Dal Palak\/Lentils with Spinach<\/a><\/strong><\/em><\/p>\n

    Simply Seasoned Red Lentils – A Taste of Home<\/a><\/strong><\/em>
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