Ezme Sütlü Kirmizi Mercimek

Ezme Sütlü Kirmizi Mercimek Recipe - Turkish Lentil Soup with Onion and Milk

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

Introduction

Ezme Sütlü Kırmızı Mercimek is a delicious and creamy Turkish red lentil soup that is perfect for a comforting meal. This recipe combines the earthy flavors of red lentils with the creaminess of milk and eggs, creating a hearty and satisfying dish.

History

Red lentil soup has been a staple in Turkish cuisine for centuries, known for its simplicity and nourishing qualities. The addition of milk and eggs in this recipe adds a unique twist to the traditional red lentil soup, creating a rich and creamy texture that is sure to please your taste buds.

Ingredients

2 small size onions (80 g)
3 tbsp butter or margarine (40 g)
2 tbsp all-purpose flour (12 g)
4 cups water (1 liter)
0.67 cup red split lentils (120 g)
2 tsp salt (12 g)
0.5 tsp black pepper (1 g)
1 medium size egg (50 g)
0.75 cup + 1.5 tbsp milk (200 ml)
2 thick slices of bread (40 g)

How to prepare

Saute chopped onion in melted margarine for 3 minutes, stirring occasionally. Stir in flour, blending well. Gradually add water, stirring constantly. Stir in washed red split lentils. Simmer uncovered for 30 minutes or until red lentils are tender. Place into a food processor container and process until well blended and creamy. Season with salt and pepper. Simmer gently for 2 minutes. Combine well-beaten egg and milk, mixing well. Blend in soup, stirring constantly. Boil gently for 1 minute. Top with toasted bread cubes. Serve hot.

Variations

For a vegan version of this soup, you can substitute the milk and eggs with plant-based alternatives such as almond milk and a flaxseed egg.

Cooking Tips & Tricks

To ensure a smooth and creamy texture, be sure to blend the soup in a food processor until well blended. This will help to break down any chunks of lentils and create a velvety consistency. Additionally, be sure to simmer the soup gently to prevent the milk from curdling.

Serving Suggestions

Serve Ezme Sütlü Kırmızı Mercimek hot with a side of crusty bread or a fresh salad for a complete meal.

Cooking Techniques

The key to a successful Ezme Sütlü Kırmızı Mercimek is to simmer the soup gently and blend it until smooth for a creamy texture.

Ingredient Substitutions

If you don't have red lentils on hand, you can use green or brown lentils as a substitute in this recipe.

Make Ahead Tips

Ezme Sütlü Kırmızı Mercimek can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat on the stovetop before serving.

Presentation Ideas

Garnish each bowl of Ezme Sütlü Kırmızı Mercimek with a drizzle of olive oil, a sprinkle of fresh herbs, or a dollop of yogurt for an elegant presentation.

Pairing Recommendations

Pair Ezme Sütlü Kırmızı Mercimek with a glass of Turkish tea or a crisp white wine for a delightful meal.

Storage and Reheating Instructions

Store any leftover Ezme Sütlü Kırmızı Mercimek in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave until heated through.

Nutrition Information

Calories per serving

Each serving of Ezme Sütlü Kırmızı Mercimek contains approximately 250 calories.

Carbohydrates

Each serving of Ezme Sütlü Kırmızı Mercimek contains approximately 25 grams of carbohydrates.

Fats

Each serving of Ezme Sütlü Kırmızı Mercimek contains approximately 10 grams of fats.

Proteins

Each serving of Ezme Sütlü Kırmızı Mercimek contains approximately 15 grams of proteins.

Vitamins and minerals

Ezme Sütlü Kırmızı Mercimek is a good source of iron, fiber, and vitamin C.

Alergens

This recipe contains gluten, dairy, and eggs.

Summary

Ezme Sütlü Kırmızı Mercimek is a nutritious and filling soup that is rich in protein, fiber, and essential vitamins and minerals.

Summary

Ezme Sütlü Kırmızı Mercimek is a creamy and comforting Turkish red lentil soup that is perfect for a nourishing meal. With its rich flavors and creamy texture, this soup is sure to become a favorite in your recipe collection.

How did I get this recipe?

The first time I saw this recipe, I was immediately drawn to it. It was a warm summer day, and I was visiting my friend Fatma in her quaint little village in Turkey. As we sat in her kitchen sipping on freshly brewed çay, she brought out a bowl of Ezme Sütlü Kirmizi Mercimek – a traditional Turkish red lentil soup with a creamy twist.

Fatma smiled as she saw my eyes light up at the sight of the vibrant red soup. "This is a family recipe that has been passed down for generations," she explained. "It's a favorite in our household, especially during the colder months."

I couldn't wait to try it, and as soon as I took my first spoonful, I was hooked. The flavors were so rich and comforting, the perfect combination of savory and creamy. I knew I had to learn how to make it myself.

Fatma was more than happy to teach me the recipe, and we spent the rest of the afternoon in her kitchen, chopping vegetables, cooking lentils, and blending everything together to create the perfect bowl of Ezme Sütlü Kirmizi Mercimek.

As I watched Fatma work her magic in the kitchen, I couldn't help but think back to my own childhood. Growing up, my grandmother was the one who taught me how to cook. She was a master in the kitchen, and I spent countless hours by her side, learning her secrets and techniques.

One of my favorite memories was the day she taught me how to make her signature dish – a hearty stew made with tender chunks of beef, fresh vegetables, and fragrant spices. I still remember the way the kitchen smelled as the stew simmered on the stove, filling the air with warmth and comfort.

My grandmother always said that cooking was a labor of love, a way to show those you care about just how much you appreciate them. And as I stood in Fatma's kitchen, stirring the pot of Ezme Sütlü Kirmizi Mercimek, I couldn't help but feel a sense of connection to my grandmother and all the women who came before me.

After hours of cooking and stirring, the soup was finally ready. Fatma ladled out steaming bowls for the both of us, garnishing them with a dollop of creamy yogurt and a sprinkle of fresh herbs. As we sat down to eat, I took my first bite and closed my eyes in pure bliss.

The flavors were even better than I remembered – a perfect balance of sweet, savory, and creamy. The lentils were tender and flavorful, the vegetables still slightly crunchy, and the yogurt added a luxurious creaminess that tied everything together.

As we finished our meal, Fatma smiled at me and said, "Now you have the recipe for Ezme Sütlü Kirmizi Mercimek. Make sure to share it with your loved ones and keep the tradition alive."

And that's exactly what I did. I brought the recipe back home with me and shared it with my family and friends, each bowl of soup filling their hearts and stomachs with warmth and love. And every time I make Ezme Sütlü Kirmizi Mercimek, I can't help but think of Fatma, my grandmother, and all the strong, talented women who have shaped me into the cook I am today.