Filter
Reset
Sort ByRelevance
Chef shane-o
Turkish Lentil soup
Turkish lentil soup with chili, blond lentils, parsley, mint and tomatoes.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Wash the lentils and drain. Crumble the pepper. Chop the onion and garlic.
-
Bring water to a boil. Carve the tomato crosswise at the bottom. Immerse them briefly in the boiling water. Take them out and immerse them in a bowl of cold water. Then remove the sheet with a knife or by hand.
-
Heat the oil in a large (soup) pan and gently fry the onion and garlic. Add the pieces of tomato, paprika and the pepper and let it cook for approx. 1 min.
-
Add the water and the tablets and mix in the lentils. Bring to the boil and let the tablets roast.
-
Once the soup is boiling, turn down the heat and let it simmer for about 55 minutes until the lentils are soft. Finely chop the parsley and fresh mint.
-
Season the soup with salt and pepper. Sprinkle with the parsley and mint.
Blogs that might be interesting
-
10 minAppetizersardines in oil, yellow bell pepper, vine tomatoes, lettuce melange, green olives with garlic, olive oil, spice vinegar, salt and pepper,Mediterranean salad with sardines
-
25 minAppetizerbrie 60, flour, egg, bread-crumbs, butter, sunflower oil, Spinach, garlic, dragon, roasted almond, oil,baked brie with tarragon spinach
-
25 minLunchfish stock, fish fillet, Red pepper, yellow bell pepper, butter, spring / forest onion, flour, coconut milk, rice, crayfish,fish ragout
-
50 minAppetizerfresh mussels, dry white wine, threads of saffron, creme fraiche, cayenne pepper, salt, chives, lemon juice, French mustard,gratin mussels with saffron and chives
Nutrition
195Calories
Sodium0% DV1.130mg
Fat6% DV4g
Protein22% DV11g
Carbs8% DV24g
Fiber40% DV10g
Loved it