Turkish Red Lentil Soup
Another delectable entry from the enticing World Vegetarian Cookbook by Madhur Jaffrey. This is simple enough to prepare midweek and comforting as the first cold air of fall arrives.
- 1 cup red lentil, washed and cleaned
- 4 cups vegetable stock
- 1/4 cup mild onion, finely chopped
- 1/2 cup white potato, peeled and diced
- 1 teaspoon paprika
- 1 teaspoon salt (to taste)
- pepper (to taste)
Place the red lentils in a colandar and rinse. Sift through to remove and debris or damaged beans.
Place the washed and cleaned lentils into a medium pot with the stock, potatos, onions and paprika. Bring the pot to a boil and reduce to a simmer. Loosely place a lid on the pot leaving slightly ajar as to allow some evaporation. Cook for 40-40 minutes until the lentils are tender.
Add salt and pepper to taste.
Place all but 1 cup of the soup into a blender or food processor and blend briefly. Return blended soup to the pot with the reserved cup of soup. Heat through.