As the astonishing heat and humidity of the past few months seems finally to be settling down in southwestern Ontario, soups become more appealing. I always find the transition from blazing temperatures to cool ones quite an adjustment — a warming bowl of nourishing soup is solacing and comforting and helps the body to adjust.
This particular soup also happens to be easy and fairly light, making it an ideal one for late summer temperatures. It’s fairly lightly spiced with some aromatics and fresh mint and some tangy zest from lemon juice and ground sumac. I was smitten with the meaty texture the dried mushrooms added to the bowl. Serve up with rustic bread and your meal is ready.
|Turkish Red Lentil Soup with Mushrooms and Sumac
|Recipe by Lisa Turner
Adapted from eCurry
Published on August 23, 2016
Simple, light and aromatic Turkish red lentil soup with mushrooms and seasoned with mint and sumac
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- 1 1/4 cups dried red lentils, rinsed
- 2 tablespoons olive oil
- 1 small red onion, finely chopped
- 1 small carrot, chopped
- 1 teaspoon cumin seeds
- 2 teaspoons paprika
- 2 red chilies, seeded and finely chopped
- 1 small tomato, finely chopped
- 1/2 oz (14 g) dried mixed mushrooms, soaked in hot water for 30 minutes, drained and chopped
- 6 cups water or vegetable stock
- 1 1/2 tablespoons fresh mint, chopped (reserve some for garnish)
- scant 1 tablespoon ground sumac (reserve some for garnish)
- juice from 1 small lemon (2 tablespoons)
- 1 1/2 teaspoons sea salt, or to taste
Heat the oil over medium heat in a large heavy-bottomed saucepan or soup pot. When hot, toss in the red onion and carrot and sauté for 5 minutes. Add the cumin seeds, paprika and chilies, and stir for another minute. Add the tomato and simmer, stirring often, for another 5 to 6 minutes, until the tomato has softened and thickened.
Now add the lentils and mushrooms and stir well to coat. Add the water or stock, bring to a boil, reduce the heat to medium-low, and cover. Simmer until the lentils are broken up, about 40 minutes. Add more water as needed to obtain your desired consistency. When the lentils are done you can purée them with a hand blender or just leave the soup as is.
Stir in the mint, sumac, lemon juice and salt, and simmer for another few minutes.
Serve hot, garnished with chopped mint and a sprinkle of sumac, and serve alongside fresh bread or a bed of cooked grainss.
Makes 5 to 6 servings
I’m sharing this with Jac’s weekly Meat Free Mondays event.
Other lentil soups to enjoy from Lisa’s Kitchen:
Creamy Lentil, Barley and Mushroom Soup
Toor Dal Soup with Sweet Potato, Dried Apricots and Coconut Milk
Indian-Style Split Pea Soup
Simple Lemon Dal