Thursday, October 25, 2012

Mediterranean Red Lentil Soup

As promised in my earlier post I am here with the Mediterranean Red Lentil Soup. This is a perfect time to share this warming recipe since we are now ready to set in the winter soon. Red lentil soup is a Turkish/ Greek favorite and served in most restaurants. Most households in Mediterranean region consume this soup. This is another simple, yet delicious recipe. Red lentils are a good source of protein, dietary fibre and iron similar to beans. Lentils are great soup material, adding wonderful richness and protein.

For two serving

Red lentils:                               1/2 cup               
Onion:                                     1/2 medium sized
Carrot:                                    1 small
Tomato or pepper paste:         1 tablespoon (substitute:  1 small tomato)
Garlic:                                     1 small clove
Butter:                                     1/2 tablespoon
Salt to taste
Crushed white pepper
3 cups of water
Lime juice

For the garnish sauce:
Olive oil/ butter:                         1 tablespoon
Paprika Powder:                       1 teaspoon
Lemon wedges

1) Heat some butter in a saucepan/ pressure cooker. Add garlic, onion and toss for a minute till it sweats. Add tomato or its paste.  Stir it for half a minute.
2) Add the other ingredient like carrot and red lentil. Season it with salt and pepper. Add water and let it cook till soft. In pressure cooker the process is faster.
3) Let it cool and blend it in a food processor. 
4) Adjust the consistency of soup if required. Boil it in the pan again. Add lime juice.
5) Before serving garnish it with the chilli oil. 
6) For the garnish heat some butter in a pan. Once fuming close the flame and add paprika powder. Spoon it over the hot soup. Serve it hot with some lime wedges.


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