Turkish Red Lentil Soup

From: Chef #1296981

On Jul 4, 2009

doubled the recipe and added 2 cloves of garlic and some cumin amd cayenne pepper for spice. AMAZING recipe. add some lemon at the end! ps: i used organic red lentils, i find they just taste better and better for you.

From: potato715

On Jul 2, 2009

This was delicious, my husband and I loved it! The only thing I did different was use regular lentils as I didn't have any red lentils.

From: Crabzilla

On Nov 5, 2005

Oh Toni, slurp, slurp! The absolute simplicity of this lovely, aromatic soup is simply awesome! Here is what I did... I did the prep work (oh so minimal!) last night, and my DH and I had the soup, exactly as you posted, this afternoon, for lunch with some lightly toasted pita bread, Kalamata olives, and pepperocini (on the side). Simply fabulous! There were only two of us for lunch, so for my family dinner this evening, I decided to tweak the soup to make it a more substantial meal, standing on its own. OMG, heaven! I added about 1/2 pound of cubed butternut squash, more garlic, cumin, black pepper, two red bell peppers, a lot of HOT Hungarian paprika (to suit our warped spicy taste buds), some diced shallots, about 1/2 cup cilantro, and one entire medium red onion. I re-pureed all but about 3 cups, and then lightly re-heated. I then garnished it with a dollop of sour cream, a sprinkle of fresh cilantro, and served it with a simple light salad and crusty bread and butter. To die for! Heaven! Nobody in this family likes lentils, red bell pepper, or butternut squash, lol, period. They never knew what hit them! They ate this stuff up like there was no more tomorrow, not even knowing they were eating lentils, etc. This is such a keeper, such a fantastic Autumn soup. I think that I will serve this fantastic soup as one of my starters for our big Thanksgiving feast! Thank you so much for such a lovely, simple, scrumptious soup, as is...or dressed up!

From: -Sylvie-

On Oct 17, 2005

This is so simple to make, as well as healthy and delicious! I used one baking potato, so I probably had more than 1/2 cup. When I came to taste the soup just before pureeing I felt that there was a little something missing, even though the simple flavours were great. So I added just one clove of garlic and let it simmer for a further five minutes and I think that made the soup just right for me. Pureeing most of it makes it lovely and creamy, but there is just enough texture from the cup that didn't get pureed. Thanks for sharing, I will be making this often!