Gaby
According to archaeological findings, lentils have been part of the human diet since 8000 B.C. The ancient Greek poet Aristophanes called lentils “the sweetest of delicacies.” In Ancient Egypt, people used them to make bread, and a recipe for lentil soup with chestnuts appears in a Roman cookbook from the 1st century A.D. The Bible even mentions lentil soup: it tells the story of Esau trading his birthright for a bowl of fragrant red lentil soup prepared by his brother Jacob. In Jewish tradition, lentil soup is served at mourning meals because the round shape of lentils symbolizes the full cycle of life. This dish is also popular in Turkey, where it’s known as mercimek çorbası — mercimek means lentils and çorbası means soup. The Turkish puréed red lentil soup is highly nutritious, packed with protein, dietary fiber, iron, and potassium.
Ingredients: boiling water – 1 liter; red lentils – 250 grams; potatoes – 2; red onion – 1; tomato – 1; carrot – ½; butter – 50 grams; vegetable oil – 50 ml; tomato paste – 1 tablespoon; lemon juice – 1 tablespoon; cumin – 1 teaspoon; mint – ½ teaspoon; salt – ½ tablespoon.
Ingredients for the paprika sauce: butter – 50 grams; hot paprika – 1 teaspoon; sweet paprika – 1 tablespoon.
Chop the onion and place it in a pot with a small amount of heated oil. Sauté the onion briefly, then add the chopped half of the carrot and the butter after two minutes.
Chop the tomato and add it to the pot.
Chop the potatoes and add them to the pot.
Add the tomato paste, cumin, and mint to the vegetables. Stir to combine.
Rinse the red lentils, add them to the pot, and sauté the entire mixture for a bit.
Season the contents of the pot with salt, pour in half of the boiling water (half a liter), stir, and cook covered over medium heat for 15 minutes.
Prepare the paprika sauce by melting the butter in a small saucepan and adding the sweet and hot ground paprika. Stir and cook for about 30 seconds.
Remove the soup from the heat, squeeze in the lemon juice, and blend the contents of the pot with an immersion blender, adding the remaining boiled water as needed.
Serve the puréed soup in bowls and drizzle with the sauce.
Life Hack
Don’t soak the lentils beforehand. Add parsley, celery, pumpkin, or even banana to the lentil soup. Add vinegar, olive oil, bay leaves, cumin, or garlic for extra heat and flavor. In Iraqi cuisine, lentil soup is seasoned with turmeric and toasted fine vermicelli. Garnish the dish with yogurt or cream, croutons, and chopped herbs when serving.
