Recipe: #26393
July 04, 2017
Categories: Soups/Stews, Beans, Middle Eastern, Budget-Friendly, Easy/Beginner Cooking, Stove Top, Gluten-Free, High Fiber, Low Cholesterol, Low Fat, No Eggs, Vegetarian, Kosher Dairy, Lentils more
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"One of Turkey's most popular soups. Serve with a crusty bread."
Place lentils, rice. onion, carrot, potato, water and oil in a large heavy pan. Bring to boil. Reduce heat to medium and simmer for about 35 minutes or until the lentils, rice and the vegetables are cooked, stirring occasionally to make sure lentils do not stick to pan.
Add butter, cumin, red pepper flakes and lemon juice, Taste for seasoning and add salt and pepper to taste.
Serve hot with a wedge of lemon, if desired.
The flavors in this simple soup were delicious. It's very hearty, too. I'm looking forward to the leftovers.
This soup is very tasty. I love the addition of rice and potato to the basic lentil soup. There is a reason for listing 1 T. only of the rice. I was thinking it wasn't going to be nearly enough, so I put in 2 heaping T. of rice - which ended up soaking up much of the liquid. No worries, though, I just added more water and it was fine. Great cumin flavor and a hint of spice! Thank you!
This is delicious, a wonderful change from the usual lentil soup I make. I love the addition of the lemon.
I'm such a lentil soup lover and this soup was wonderful. Loved the addition of the potato. I reduced the amount of the red pepper flakes and I increased the cumin a bit. The lemon gives the soup a lift. Definitely a keeper of a recipe.
Great soup recipe, Mikekey! My simmering time was a bit longer that stated - a little over an hour. I went easy on the red pepper b/c I'm such a wimp and I had to add more later! Ha! The cumin definitely added something to the flavor palate that distinguished this lentil soup for the northern european variety! Made for CQ2017