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
-
5 minLunchegg, Parmesan cheese, chives, chives, avocado,gratinated avocado
-
20 minAppetizerold cheese, flour, basil, natural cream cheese, sweet pear to,cheese patty cup with tomato and basil
-
80 minAppetizervegetable stock, water, chilled pumpkin pieces, yellow bell pepper, tomatoes, onion, garlic, extra virgin olive oil, Red wine vinegar, ice cubes,pumpkin gazpacho
-
335 minAppetizeronions, winter roots, laurel leaf, cloves, thyme, rabbit bolt, chicken bolt, veal sploulet, salt, (freshly ground) pepper, dry white wine, White wine vinegar, gelatin, oil (to grease),pot meat
Nutrition
195Calories
Sodium0% DV1.130mg
Fat6% DV4g
Protein22% DV11g
Carbs8% DV24g
Fiber40% DV10g
Loved it