Lentil soup is one of my all time favorite soups. Creamy, delicious and nutritious, this soup has it all. This is the recipe that I typically use; it is a recipe that I created when I tried to mimic a lentil soup I had tried in Istanbul. I’m glad to say the taste is pretty similar!
- 2 cups orange lentils + warm water to immerse in
- 2 medium carrots, chopped into small cubes
- 2 small potatoes, chopped into small cubes
- 1 medium onion, finely chopped
- 3 tablespoons sunflower oil
- 5-6 cups of hot water (may slightly vary based on desired consistency, more water may be added above indicated)
- Pinch of summak
- Squeeze of lemon
- Place the lentils in a bowl of warm water for around 15 minutes. Then, clean the lentils and rinse them from the water.
- In a large pot, place the oil, the onions, carrots and potatoes on medium heat. Stir with a wooden spoon for around 5 minutes. Then add the lentils and stir for around 1 minute.
- Add the hot water to the pot. When it picks up a boil, reduce the heat to a minimum and close the lid. This should take around 40 minutes. However, the ingredients should be stirred every 10 minutes.
- After turning off the heat and waiting for a while, the soup must be blended to have a smooth consistency. To do that, place one cup of soup at a time in a blender or a food mixer and blend briefly.
- Place the soup back on the stove and season according to taste.
This soup can be stored in the fridge and reheated the second day. Adding water on the second day is recommended, as the soup becomes thicker.
This soup is highly recommended, as it is both easy to make and loved by many!