This red lentil soup is very filling and hearty.I made it in the mid morning and we enjoyed it twice,even for dinner as well.The taste of mashed vegetables along with red lentils tasted very unique and appetizing.We had a fabulous meal and all of us relished this lentil soup together.
Blogging Marathon#64 Week 2
Theme– European Cuisine-Turkey
Dish- Mercimek Corbasi
Source–Here
Ingredients:
1 cup red lentil/masoor dal
1 potato,cubed
2 medium sized carrots,chopped
1 onion,chopped
1 teaspoon cumin powder
1 teaspoon dry mint
1 teaspoon red chilly flakes
2 tablespoon butter
2 teaspoon plain flour
salt to taste
5-6 cups water
olive oil to serve
Method:
In a pressure cooker or sauce pan combine red lentils,potato,carrots and onions.Add salt and 5 cups of water.Cook covered for 2 whistle or until lentil and veggies are soft.
Heat butter in a pan and add plain flour.Stir for 2-3 minutes.
Add the pureed lentils and vegetables.
Add chilly flakes,cumin powder and dry mint leaves.Cook for few minutes more.
Serve warm drizzled with olive oil and more seasoning like salt,chilly flakes and dry mint leaves.
Enjoy.
Serve-4 Cooking time-30 minutes
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#64
I love Turkish food and this soup sounds so hearty and comforting.
Your soup is driving me crazy and I have to be honest, I am crazy about your clicks and recipes.
Lol
The presentation makes it so much more delicious!..soup must have been yum!
Red lentils add so much flavor to this soup.
Soup looks prefect to please my hungry tummy..
The soup looks so inviting….simply delicious!!!
This looks like a comforting bowl of delicious soup..
Drooling over the soup, looks absolutely stunning. Bookmarked.
Wow !! what a delicious soup! Love it. Bookmarking it
Superb presentation for a lovely and hearty soup.
delicious soup and love the styling and presentation in these photos
I’m going to be the dummy in the room. What is “2 whistle?” I;m guessing if you cook the lentils, etc., on the stovetop, it should be about 20 minutes?
I used the pressure cooker and it took two whistles in it to cook. Yes, if you are using the pan on stove top it should take about 20 to 30 minutes to cook the soaked lentils. Thanks
Do you drain the lentils and vegetables before you puree? Or puree with the water?
I pureed with water only to keep all the nutrients.
Will definitely make this soon, but I’m not huge fan of mint! Is there something I could use as a substitute? Rosemary maybe?
Thank you so much. Yeah sure, you can use rosemary or maybe basil.
Does this stay liquid after refrigerating or does turn into a mushy slab like dhal can do?
It does get thick after refrogeration. Add some water while warming it up and it should be ok then.