Description
Delicious Turkish soup that taught me how to cook a husband. A minimum of ingredients and effort. This soup is my go-to guy, nobody in the house is cranky and eat with pleasure. On the palate, this soup is very similar to the one we cook in Turkish restaurants.
Ingredients
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Lentils
1.5 cup
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Water
3 l
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Oregano
1 Tbsp
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Tomato paste
2 Tbsp
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Olive oil
50 ml
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Lemon
0.5 piece
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Salt
Cooking
Lentils, rinse under running water. Boil the water and pour in the olive oil.
Reduce the heat and add the washed lentils. When water again boils, it will begin to appear white foam. Foam to remove.
When the lentils begin to soft after boiling about ten minutes, add oregano. Cook over low heat, covered with a lid for 40 minutes, to complete cooking of the lentils. In the process of cooking a couple of times to mix the soup that the beans are not burnt.
Two tablespoons of pasta (I have pasta of red pepper, but it is possible to replace it with tomato), dilute with hot water.
In the end when lentils are completely soft to pour pasta into the soup, squeeze a half of lemon and salt to taste. mix well. Let the soup once again to boil and immediately off. Cover and let stand 30 minutes.
If you use tomato paste, lemon might need less, since tomato paste is acidic, in contrast to the paste of bell pepper.
Lentils very well fall apart and soup becomes almost the consistency of soup and not have to whip it in a blender.
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