Lentil soup is delicious, easy to make and nutritious— and on my quest to re-create the soup I dined on in Turkey, I took a Turkish cooking class from the Turkish American Cultural Center in Troy.
Very glad I did— because while I love the thick lentil soup I make with cumin, this lighter soup is very delicious. (this was also a great excuse to buy a large tub of dried mint— I just love mint.)
Traditionally, this soup is served with crusty bread to soak up the last bit of soup— but I also think it would be great over rice, pasta or veggies.
Btw, the onion roll is courtesy of Rumi’s Passion Gluten-Free Bakery.
1 cup red lentils
1 medium onion
1 tablespoon dried mint
5 cups water (vegetable stock can also be used)
salt and pepper, to taste
1. Dice the onion finely, and saute for about five minutes in olive oil.
2. Add the mint and lentils, and stir for about a minute.
3. Add the water and bring to a boil.
4. Reduce heat and simmer for about 30 minutes, or until the lentils get soft.
A cooking note: until shelled lentils, these red lentils will come apart as they cook. A well-done red lentil soup will have a creamy consistency, almost like porridge.