Now in November we are craving really warming soul food again. A red lentil soup like this goes perfectly during our new theme month. Because in November we want to take on Turkish cuisine. After all, Turkish culture and cuisine is part of Berlin and is an integral part of Berlin.
We had already talked to Cem from Fes – Turkish BBQ in the summer about Turkish cuisine, especially Turkish barbecue culture. With our previous recipe we showed you how you can prepare a simple but classic Turkish side dish.
While we were sitting together discussing our editorial plan, we noticed once again that Ottoman cuisine has much more to offer than just kebabs and kofta. Although we will of course also have a recipe for the latter. Somehow it’s part of it.
And what else do you often get served when you sit in a Turkish restaurant? Exactly, the classic Turkish red lentil soup. In India there is often lentil soup, but the Turkish version tastes completely different, thanks to different spices and especially the lemon, which adds a certain acidity.
And because the soup is often at the beginning of a menu and is rarely eaten alone, it also marks the beginning of our Turkish month.
You can simply make all the upcoming dishes together and serve a Turkish buffet at home. In any case, the agony of choice was difficult. But then we just go out to eat and try out the variety of Turkish cuisine.
By the way, fresh, possibly still warm, flatbread goes perfectly with the soup.
Red lentil soup
- 250 G red lentils
- 1 Potato
- 1 carrot
- 1 Onion
- 1 clove of garlic
- 50 G butter
- 1 lemon
- ¼ TL Sumac
- Salt
- pepper
- 1 TL Turkish red pepper flakes (Pul beaver)
- 1 TL dried nana mint (alternatively others)
- ¼ TL Chili flakes at will
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Peel and finely dice the potatoes and carrots. Peel the onion and also dice finely. Peel the garlic and dice very finely.
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Put half of the butter in a saucepan. Sauté the onions until translucent at a medium temperature. Add the potato and carrot and fry briefly. Finally add the garlic.
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Add 1 liter of water and bring everything to the boil. Then simmer at medium temperature for about 15-20 minutes until the lentils are cooked.
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Meanwhile, melt the remaining butter in a small pan and add the powdered biber, nana mint and chili flakes and fry briefly at a medium temperature. Transfer to a small serving bowl and set aside until serving.
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When the lentils in the soup are cooked, remove them from the heat and puree them finely with a hand blender. Season with salt, pepper and sumac. Halve the lemon. Add the juice of half a lemon to the soup. Cut the other half into small wedges to serve.
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To serve, pour the soup into bowls and add some spiced oil and lemon wedges.
