Cream of Red Split Lentil and Vegetable

Cream of Red Split Lentil and Vegetable Recipe from Turkey

Region / culture: Turkey | Preparation time: 10 minutes | Cooking time: 35 minutes | Servings: 4

Introduction

Cream of Red Split Lentil and Vegetable is a hearty and nutritious soup that is perfect for a cozy meal on a cold day. This recipe combines the earthy flavors of red split lentils with the sweetness of carrots and the savory taste of onions. The creamy texture of the soup is achieved by blending the cooked lentils and vegetables until smooth. This dish is not only delicious but also packed with essential nutrients.

History

The origins of Cream of Red Split Lentil and Vegetable soup can be traced back to Middle Eastern and Mediterranean cuisines, where lentils are a staple ingredient. Lentils have been cultivated for thousands of years and are known for their high protein and fiber content. This soup has been adapted and modified over the years to suit different tastes and preferences.

Ingredients

120 g of red split lentil
5 cups (1200 g) of water
1 medium size onion (75 g)
1 small size carrot (75 g)
2 tsp (12 g) of salt
3 tbsp (40 g) of butter or margarine
2 tbsp (12 g) of all purpose flour
1 tbsp (15 g) of tomato paste

How to prepare

Wash and drain the lentils.
Place the lentils in a saucepan and add water.
Cook the lentils over low heat, uncovered.
Remove any scum that forms on the surface using a perforated spoon.
Stir in finely chopped onion and grated carrot.
Season with salt and mix well.
Cover the saucepan and simmer for 30 minutes or until the lentils and vegetables are tender.
Remove from heat and allow to cool.
Transfer the mixture to a blender or food processor container.
Process until the mixture is well blended and creamy.
Melt margarine in a skillet.
Stir in flour and cook until it turns light golden, stirring constantly.
Blend in tomato paste.
Dilute with creamed soup and mix well.
Stir in the soup and heat for 5 minutes, stirring constantly.
Serve hot.

Variations

Add diced potatoes or sweet potatoes for extra heartiness.
Stir in a handful of spinach or kale for added greens.
Spice up the soup with cumin, coriander, or chili powder for a different flavor profile.
Use coconut milk instead of creamed soup for a dairy-free option.

Cooking Tips & Tricks

Be sure to wash and drain the lentils thoroughly before cooking to remove any dirt or debris.

- Stir the soup frequently while cooking to prevent it from sticking to the bottom of the pan.

- Adjust the seasoning to taste by adding more salt or spices if desired.

- For a smoother texture, use an immersion blender to puree the soup directly in the pot.

- Garnish the soup with fresh herbs or a dollop of yogurt for added flavor.

Serving Suggestions

Serve Cream of Red Split Lentil and Vegetable soup hot with a side of crusty bread or a fresh salad for a complete meal. Garnish with a drizzle of olive oil, a sprinkle of fresh herbs, or a dollop of yogurt for added flavor.

Cooking Techniques

Simmer the lentils and vegetables over low heat to ensure they are cooked through and tender.

- Blend the soup until smooth for a creamy texture.

- Cook the flour until golden to remove the raw taste and create a roux for thickening the soup.

Ingredient Substitutions

Use olive oil or butter instead of margarine.

- Substitute red lentils with green or brown lentils.

- Use vegetable broth instead of water for added flavor.

Make Ahead Tips

Cream of Red Split Lentil and Vegetable soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave before serving.

Presentation Ideas

Serve the soup in individual bowls garnished with a swirl of cream, a sprinkle of chopped parsley, or a drizzle of balsamic glaze for an elegant presentation. Pair with a slice of toasted bread or a side of crackers for a complete meal.

Pairing Recommendations

Cream of Red Split Lentil and Vegetable soup pairs well with a variety of dishes, including grilled cheese sandwiches, roasted vegetables, or a simple green salad. For a complete meal, serve with a side of protein such as grilled chicken or fish.

Storage and Reheating Instructions

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over low heat, stirring occasionally, until heated through. Add a splash of water or broth if the soup is too thick.

Nutrition Information

Calories per serving

Each serving of Cream of Red Split Lentil and Vegetable soup contains approximately 200 calories. This makes it a satisfying and filling meal option.

Carbohydrates

Each serving of Cream of Red Split Lentil and Vegetable soup contains approximately 25 grams of carbohydrates. Carbohydrates are the body's main source of energy and are essential for fueling daily activities.

Fats

This soup contains approximately 10 grams of fat per serving. The fats in this recipe come from the margarine used for cooking and the creamed soup. Fats are important for absorbing vitamins and providing long-lasting energy.

Proteins

Cream of Red Split Lentil and Vegetable soup is a good source of protein, with each serving containing approximately 8 grams. Protein is essential for building and repairing tissues in the body.

Vitamins and minerals

This soup is rich in vitamins and minerals, including vitamin A, vitamin C, and iron. Vitamin A is important for maintaining healthy vision, vitamin C boosts the immune system, and iron helps transport oxygen throughout the body.

Alergens

This recipe contains gluten from the all-purpose flour used to thicken the soup. It may also contain dairy if creamed soup is used. Those with gluten or dairy allergies should use gluten-free flour and dairy-free alternatives.

Summary

Cream of Red Split Lentil and Vegetable soup is a nutritious and delicious dish that is high in protein, fiber, and essential vitamins and minerals. It is a great option for a healthy and satisfying meal.

Summary

Cream of Red Split Lentil and Vegetable soup is a comforting and nutritious dish that is perfect for a cozy meal. This recipe is easy to make and can be customized with different ingredients and seasonings to suit your taste preferences. Enjoy this creamy and flavorful soup as a satisfying and healthy meal option.

How did I get this recipe?

I have a clear memory of the first time I saw this recipe. It was a warm summer day, and my Aunt Martha had invited me over to her house for lunch. As soon as I walked into her kitchen, I was hit with the most delicious aroma. Aunt Martha was standing over the stove, stirring a pot of creamy red split lentil and vegetable soup.

I had never tasted anything like it before. The soup was rich and velvety, with chunks of carrots, celery, and onions floating in the golden broth. Aunt Martha smiled as she ladled out a steaming bowl for me, telling me that it was her special recipe that she had learned from a friend many years ago.

I savored every spoonful of that soup, and I knew that I had to learn how to make it myself. Aunt Martha graciously shared her recipe with me, and I have been making it ever since. It has become a staple in my kitchen, a dish that I turn to whenever I need comfort or warmth.

The key to this recipe is the red split lentils. They cook down into a creamy puree, giving the soup its rich and hearty texture. I always start by rinsing the lentils in a colander, making sure to remove any debris or dirt. Then I let them soak in a bowl of water while I chop up the vegetables.

I learned from Aunt Martha that the secret to a good soup is to sauté the vegetables first. I heat some olive oil in a large pot and add in diced onions, carrots, and celery. I let them cook until they are soft and fragrant, releasing their natural sweetness. Then I stir in minced garlic and fresh herbs like thyme and rosemary, letting them infuse the vegetables with their earthy flavors.

Once the vegetables are tender, I add in the drained lentils and stir everything together. Then I pour in some vegetable broth and bring the soup to a gentle simmer. I let it cook for about 20 minutes, until the lentils are soft and the flavors have melded together.

At this point, the soup is almost ready. I take an immersion blender and carefully puree the soup until it is smooth and creamy. The lentils give the soup a beautiful orange-red color, while the vegetables add texture and depth. I season the soup with salt and pepper, adjusting the flavors until they are just right.

To finish the dish, I like to garnish each bowl with a dollop of Greek yogurt and a sprinkle of fresh herbs. The tangy yogurt cuts through the richness of the soup, adding a creamy contrast. I also like to serve the soup with some crusty bread or a side salad, making it a complete meal.

Whenever I make this soup, I think of Aunt Martha and the day she introduced me to this recipe. It has become a cherished tradition in my family, a dish that we all look forward to on chilly evenings or lazy Sundays. I love how food has the power to connect us to our past, to evoke memories and emotions that linger long after the last spoonful has been eaten.

And so, as I stir a pot of creamy red split lentil and vegetable soup on my stove, I am grateful for the lessons and experiences that have brought me to this moment. I am grateful for the love and generosity of my Aunt Martha, for the joy of cooking and sharing a meal with those I hold dear. And I am grateful for the simple pleasure of a warm bowl of soup, nourishing both body and soul.