Turkish Lentil Soup with Crispy Croutons

Ingredients

• 2 Onions (medium size, finely chopped)
• 1 cup Basmati Rice (washed and drained)
• 2 cup Red Lentils (washed thoroughly)
• 4 tbsp Olive Oil (for sautéing the vegetables)
• 2.5 L Water (divided: 2 L initially, then 0.5 L to adjust consistency)
• 3 Toast Bread (crusts removed, cut into small cubes)
• Olive Oil (a drizzle for the bread cubes)
• Sweet Paprika (a sprinkle for the croutons)
• Dried Thyme (a sprinkle for the croutons)
• 4 tbsp Olive Oil (for the spice tempering)
• 1.5 tbsp Tomato Paste
• 1 tsp Dried Mint (leveled)
• 1 tsp Sweet Paprika (leveled)
• 1 tsp Cumin (leveled)
• 0.5 tsp Turmeric
• Salt (to taste)
• 1 packet Chicken Bouillon Powder (such as Maggi)
• Lemon Juice (freshly squeezed for serving)

Steps

1. 1

   Finely chop the two medium onions.

2. 2

   In a large pot, heat 4 tbsp of olive oil over medium heat. Add the chopped onions and sauté until they begin to take on a light golden color.

3. 3

   Add the washed lentils and washed Basmati rice to the pot with the onions. Stir them together for a few moments to coat with oil.

4. 4

   Pour in 2 L of water. Increase the heat to high and bring the mixture to a boil.

5. 5

   Once boiling, reduce the heat to low, cover the pot, and simmer until the rice and lentils are completely cooked and tender. Keep the heat low to prevent the water from evaporating too quickly.

6. 6

   While the soup simmers, prepare the croutons. Remove the crusts from 3 slices of toast bread and cut the bread into small, uniform cubes.

7. 7

   Place the bread cubes in a baking dish. Drizzle with olive oil and sprinkle with sweet paprika and dried thyme. Toss well to ensure the spices are evenly distributed.

8. 8

   Toast the bread in a preheated oven at 200°C (400°F) until crispy and golden. Set aside.

9. 9

   Once the lentils and rice are fully cooked, add another 0.5 L of water to the pot (adjusting based on your preferred thickness). Use an immersion blender to blend the soup until it reaches a completely smooth consistency.

10. 10

    In a separate small frying pan, heat 4 tbsp of olive oil. Add 1.5 tbsp of tomato paste and fry for a minute to remove the raw taste.

11. 11

    Add the dried mint, sweet paprika, cumin, and turmeric to the tomato paste. Stir for a few seconds until fragrant, then turn off the heat.

12. 12

    Ladle a small amount of the blended lentil soup into the spice pan and stir to combine; this helps the spices integrate smoothly when added back to the main pot.

13. 13

    Pour the spice mixture into the large pot of soup. Add salt to taste and one packet of chicken bouillon powder.

14. 14

    Bring the soup to a single boil to allow the flavors to meld, then turn off the heat.

15. 15

    Serve the soup hot in bowls, topped with the toasted croutons, a squeeze of fresh lemon juice, and an extra sprinkle of dried mint.

Notes

The addition of lemon juice at the end is essential as it significantly enhances the flavor of the lentils. If the soup is too thick for your preference, you can add a bit more hot water during the final boiling stage.

Nutrition per serving

• Soup
• Lentil Soup
• Ramadan
• Middle Eastern
• Vegetarian
• Healthy
• Winter Recipes