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Turkish Lentil Soup

Ingredients
  Dried lentils 1 Cup (16 tbs)
  Beef stock 3 Cup (48 tbs)
  Chopped fresh parsley 2 Tablespoon
  Butter 3 Tablespoon (3/8 Stick)
  Onion 1 Large, finely chopped
  Tomato juice 3 Cup (48 tbs)
  Ground red pepper 1 Dash
  Freshly ground pepper To Taste
  Salt To Taste
Directions

Combine lentils, stock and parsley in medium saucepan.
Cover and cook until lentils are tender, about 30 minutes.
Stir occasionally Melt butter in large saucepan over medium heat.
Add onion and saute until golden.
Stir in lentils and stock, tomato juice and red pepper .
Cover and simmer 30 minutes.
If too thick, stir in additional stock or tomato juice.
Taste and adjust seasoning with salt, pepper and additional red pepper if necessary.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Saute
Dish: 
Soup
Ingredient: 
Beef

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Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1355 Calories from Fat 353

% Daily Value*

Total Fat 40 g61.8%

Saturated Fat 23.9 g119.6%

Trans Fat 0 g

Cholesterol 96.8 mg32.3%

Sodium 1934.4 mg80.6%

Total Carbohydrates 186 g62.1%

Dietary Fiber 68.1 g272.4%

Sugars 47 g

Protein 74 g148.1%

Vitamin A 141.4% Vitamin C 339.3%

Calcium 36.7% Iron 124.3%

*Based on a 2000 Calorie diet

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Turkish Lentil Soup Recipe