- 1 cup red lentils
- 1 ½ tablespoon flour
- 4-5 tablespoons oil
- 1 medium sized diced onion
- 1-2 tablespoon(s) lemon squeeze
- 6-7 cups water
- A pinch salt
- 2-3 tablespoons oil
- A pinch red pepper
- A pinch black pepper
This soup is an essential for a Turkish dinner, since it is one of the most known and traditional soups. It’s healthy and easy to make. I added a sauce to the recipe, but you may remove it if you wish. It is best served with lemon squeeze beside it and if you like, you can add some bread pieces and eat together. I name those bread pieces as “fishes”, so the soup becomes “lake” or “sea”. That’s the imagination I think. Joking aside, you can use this “imagination” for your children to make them eat this soup.
A stirring spoon
A sauce pan
Add the oil and diced onion into the pot and saute until the onion slices turn pink.
Add flour onto the sauted onion and saute for 3-4 minutes. Be careful, try not to overcook it.
After the onion and flour sauted, add the lentils after washing and draining them and stir for a while on high heat.
Add water onto the mix and stir. Finally add the salt and lemon squeeze and cover the pot. Boil on high heat until it completely boils, then simmer. Meanwhile stir for a few times in order to prevent the sinking of the lentils.
Turn off the stove when the lentils are completely mashed and the soup turns red.
Use a blender to make the soup smoother.
For sauce, add the oil, red pepper and black pepper into the sautepan. Cook for a few minutes and pour it onto the soup. You may use butter instead of oil if you wish.