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Turkish Lentil Soup

21st.Century.Chef's picture
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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