Friday, July 10, 2015

Turkish Red Lentil Soup ~ Masoor Dal Soup

Starting today I will be posting 3 healthy and delicious Lentil recipes. For  Week 1, day 1 of BM 54, under the theme " Lentils in 3 ways".Lentils are Worlds one of the healthiest foods. Lentils are the edible pulse, Lentil colors range from red to yellow to orange, green, brown and black.Lentils also vary in size, with or without skin, split or whole. Lentils are used to prepare an inexpensive and nutritious soup all over Europe, North and South America, combined with chicken and pork sometimes.

A Turkish meal usually starts with a thin soup. Soups are usually names after their main ingredient, the most common are Mercimek( lentils) ,  Corbasi ( yogurt) and Tarhana ( wheat). Delicacy soups are the  ones that are  usually not the part of daily diet. Before the  popularization of the typical Turkish breakfast, soup was the default morning meal for some people.The most common soups in Turkish  Cuisine  is Lentil soup made with red lentils. Simple soup which is flavorful and also nutritious. Served with any flat bread or whole grain toasted  bread.

Here goes the simple and delicious soup for you and your family.



Ingredients:


Red Lentils / Masoor dal 1 cup

Onion 1 small chopped
Garlic paste 1/4 spoon
Potato 1/2 medium sized
Cumin powder 1/2 spoon
Lime juice 1 spoon
Salt to taste
Olive oil 1 spoon
Black pepper to taste
Vegetable stock 4 cups
Paprika for garnish
Whole grain bread 2 slices
Prep
aration:


Wash red lentils thoroughly and keep aside. In a  large pan or presser  cooker heat oil. 

Add finely chopped onions, potato chopped and garlic.
Mix well and cook for few minutes.
Now add washed lentils and vegetable stock.
Mix it well and cook for 2 to 3 whistles if using presser cooker.
If using any other cooking vessel, bring the mixture to boil and simmer to cook further.
Lentils have to be cooked well around 40 to 45 minutes. 
Once done using a blender or hand blender make the mixture to a smooth paste.
Now add lime juice,cumin powder,   salt and pepper to taste and  heat it again for 2 to 3 minutes Serve hot with any flat bread or bread.




Note:


I have used potato to give that little extra flavor to  the soup.

Vegetable stock makes the soup more tastier, if you do not have it you can replace water instead and also add vegetables like carrots, tomato etc...for the veggi flavor.


Check to see what my fellow bloggers are cooking for BM 54.




12 comments:

Padma Rekha said...

Good idea of adding potato to this soup looks so creamy and delicious...

Gayathri Kumar said...

Soup looks absolutely inviting..

praba bubesh said...

looks great sushma..nice recipe for the theme..

sneha datar said...

A comforting soup.

Sarita said...

Healthy comfort soup ..

Kalyani said...

a warming soup like this is a winner :-))

Harini-Jaya R said...

A comforting soup for sure.

Sapana Behl said...

Very comforting soup.

Sandhya Ramakrishnan said...

One of my favorite vegetarian soup in the Middle Eastern Restaurants. Looks so delightful.

Pavani N said...

Such a healthy, nutritious and delicious lentil soup.

Chef Mireille said...

perfect comfort food

Srivalli said...

such a filling soup!..good one..