red lentil soup from Turkey

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small portion starter soup

 

* Exported from MasterCook *

 

Red Lentil Soup from Turkey

 

Recipe By :Cornelia Schinharl

Serving Size : 6 Preparation Time :0:00

Categories : Soups and Stews

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 large onion

2 carrots

4 Tablespoons unsalted butter -- divided, see variation

1/2 pound red lentils -- rinsed

4 3/4 cups defatted vegetable stock

salt and white pepper

1 tablespoon fresh lemon juice

8 ounces plain yogurt

2 bread slices -- toasted or dried

2 teaspoons Hungarian hot paprika -- plus 1 teaspoon to taste

 

1. Peel the onion and carrots and chop fine.

 

2. Heat 1 tablespoon butter in a soup pot. Add onion and carrots and braise,

stirring occasionally. Add lentils and cook briefly.

 

3. Pour in the stock and bring to a boil. Season the soup salt and pepper. Cook,

covered, over medium heat for about 20 minutes, or until the lentils are soft.

 

4. Puree the soup in the pot with a hand blender or alternative method. Stir in

lemon juice and yogurt. Taste and adjust seasonings.

 

5. CROUTONS: Cut bread into cubes. In a large pan over medium-high heat, fry

bread cubes in 1 tablespoon butter until golden brown.

 

6. PAPRIKA BUTTER: Melt remaining butter in a small pan with the paprika. Mix.

 

7. PRESENTATION: Divide soup among bowls for serving. Garnish with cubes and

paprika butter. Serve hot.

 

VARIATIONS:

* Make dish as listed with nonfat plain yogurt: 259 Calories; 9g Fat (28.9%

calories from fat.

* Omit the croutons: 222 Calories; 8g Fat (29.4% calories from fat).

* Make dish as listed but use one-third the amount of butter: 216 Calories; 5g

Fat (18.6% calories from fat).

* Replace paprika with cayenne pepper

 

Description:

" Pale orange-colored cream soup with croutons and paprika butter garnish "

Source:

" 1997 Vegetarian Cooking of the Mediterranean by ornelia Schinharl (Barron's

0-8120-9807-2) "

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Per Serving (excluding unknown items): 261 Calories; 10g Fat (32.5% calories

from fat); 13g Protein; 32g Carbohydrate; 13g Dietary Fiber; 26mg Cholesterol;

82mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit;

0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 1582 0 0 0 0 0

 

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