My year in Turkey was wonderful, especially the food. -Mike
Lentils are nutrient-rich, versatile, inexpensive; rich in protein, fiber, iron and B vitamins. They could be brown or green (which holds their shape), black, or red (like Turkish lentils) and yellow (used for purée). Use them in soups, stews, or salads. They do not even need to be pre-soaked.
Acılı Havuçlu Kırmızı Mercimek Çorbası (Turkish)
Serves 4-6
Fill a bowl with lentils and water.
Let it set for 12 hours or more.
1 cup (130 g) organic red lentils, rinse several times
2 Tbs. (30 ml) olive oil
minced organic garlic
4 chopped organic carrots
diced organic onion
2 Tbs. (30 g) each: cumin and coriander
2 tsp. (10 g) each: paprika, caraway, and turmeric
4 cups (960 ml) organic vegetable broth
+1 cup (+240 ml) organic coconut milk
herbs: parsley, cilantro, and/or mint
organic lemon wedges
bir /beer/ 1. Sauté onions and garlic in the oil on medium heat.
iki /ee-kee/ 2. Add the carrots and spices for several minutes.
üç /üch/ 3. Stir in the lentils and broth.
dört /durt/ 4. Bring to a boil, reduce the heat and simmer for about 30 minutes.
beş /besh/ 5. Use a blender to the mixture into a liquid.
altı /al-tuh/ 6. Still in the coconut milk.
yedi /ye-dee/ 7. Topped each bowl with a drizzle of coconut milk, oil, and herb(s).
sekiz /se-keez/ 8. Serve with lemon wedges.
Afiyet olsun! (Turkish)
/a-feh-yet ol-sun/
Try some of the other
soup recipes: https://veggiefernandezs.blogspot.com/search/label/soups
or
Turkish dishes: https://veggiefernandezs.blogspot.com/search/label/Turkish
