Lentil soup

Lentil Soup - A Culinary Journey in Every Word

When I first set foot in Turkey a few years ago, I felt like an explorer in a new world, full of aromas and traditions. There were so many unknown things to me - I didn't know the language, and the food seemed a mystery. However, at our stop, I noticed everyone savoring a soup that seemed to bring smiles to their faces. Curiosity pushed me to try it as well. From the first sip, I realized I had fallen in love with lentil soup, a dish that combines simplicity with a richness of flavors.

Today, I want to share with you the recipe for this delicious soup, which has become a favorite in my home. Whether it's a chilly autumn day or you simply want a comforting meal, lentil soup is the perfect choice.

Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
Servings: 6

Ingredients:

- 3 liters of water
- 600 g lentils (preferably green or red lentils)
- 3 medium onions
- 2 cubes of broth (like Maggi or similar)
- 2 tablespoons of tomato paste
- Salt, to taste
- 1/2 teaspoon of hot paprika
- 1 teaspoon of dried mint
- Juice of one fresh lemon

Step-by-step preparation:

1. Preparing the ingredients: Start by rinsing the lentils well under cold running water, removing impurities. This step is essential for obtaining a clean and tasty soup. If you have time, you can soak the lentils for about an hour, but it is not mandatory.

2. Boiling the water: Put the 3 liters of water in a large pot and add a teaspoon of salt. Bring the water to a boil over high heat.

3. Adding the lentils: When the water starts to boil, add the rinsed lentils and let everything boil over medium heat. Make sure to stir occasionally to prevent sticking.

4. Preparing the onions: In the meantime, finely chop the onions. In a separate pan, sauté the onions in 3-4 tablespoons of oil until they become translucent. It is important not to burn them, so keep the heat at medium. Once the onions have softened, add the salt, paprika, and let everything cook on low heat for another 5 minutes. This step adds extra flavor to the soup.

5. Combining the ingredients: When the lentils are half-cooked, add the broth cubes, dried mint, tomato paste, and sautéed onions. Mix well to homogenize all the flavors and let it boil for another 10 minutes.

6. Maturing the soup: After the 10 minutes, remove the soup from the heat. Use an immersion blender to turn the lentils into a fine cream. If you don’t have an immersion blender, you can use a small grater for the onions and whisk the soup vigorously with a whisk to achieve a creamy consistency.

7. Serving: Lentil soup is served hot, with a drizzle of fresh lemon juice on top. This addition of acidity will highlight all the delicious flavors in the soup.

Practical tips:

- If the soup seems too thick, don’t hesitate to add boiling water, but avoid cold water as it will stop the cooking of the lentils.
- Make sure the lentils are well cooked, without whole pieces. The fine texture is the key to a successful soup.
- If you prefer a spicy note, you can also add a pinch of hot pepper or ground black pepper.

Nutritional values (per serving):

- Calories: approximately 250 kcal
- Protein: 15 g
- Fat: 5 g
- Carbohydrates: 40 g
- Fiber: 10 g

Lentil soup is not only tasty but also full of nutritional benefits. Lentils are an excellent source of plant-based protein, iron, and fiber, making it an ideal dish for vegetarians and vegans.

Possible variations:

- You can add vegetables, such as carrots or celery, finely chopped, during boiling to further enrich the soup's flavor.
- Instead of tomato paste, you can use fresh crushed tomatoes for a fresher note.
- If you want a heartier soup, you can add a few cubes of potatoes that will cook along with the lentils.

Frequently asked questions:

1. Can I use canned lentils for this recipe?
- Yes, but you will need to rinse them well and reduce the cooking time.

2. Is lentil soup suitable for a diet?
- Absolutely! It is low in fat and high in protein, making it an excellent choice for a healthy meal.

3. How can I store the soup?
- You can keep it in the refrigerator for 3-4 days or freeze it to enjoy later.

This lentil soup is a simple and comforting recipe that will remind you of your travels and the beautiful moments spent with loved ones. I encourage you to try it and add your personal touch. Enjoy!

 Ingredients: 3 liters of water, 600 g of lentils, 3 medium onions, 2 Maggi cubes, 2 tablespoons of broth, salt, 1/2 teaspoon of hot paprika, 1 teaspoon of dried mint, lemon

 Tags:  lentil soup