Kurdishspicylentilsoup Recipes

KURDISH LENTIL SOUP

Steps:

• Put shelled yellow or red lentils in a medium heavy pot, and cover with cold water by 3 or 4 inches (about 10 cups).
• Bring to a quick boil, skimming froth as needed.
• Lower heat to low and let simmer, covered, until lentils are thoroughly cooked, about 30 minutes.
• For a creamy texture, whisk the mixture with a whip until smooth, a few minutes.
• Add salt, black pepper, curry powder, and broken vermicelli noodles.
• Stir well.
• Keep simmering and stir occasionally to prevent soup from sticking to the bottom of the pot until soup is nicely thickened, about 15 minutes.

RED LENTIL SOUP-TURKISH STYLE

Steps:

• In a medium saucepan melt butter over medium heat.
• Add onions, lentils and carrots.
• Cook, stirring often for 5 minutes.
• Add paprika and tomato paste and stir well to mix.
• Reduce heat to low and cook for a few minutes.
• Gradually add stock or water, stirring constantly.
• Simmer uncovered until lentils are v-e-r-y soft, around 30 minutes.
• Transfer to a food processor or blender and puree to smooth.
• Return to pan and add milk or lemon juice to taste.
• Taste and add salt, pepper and cayenne.
• Give it 5 minutes and taste again, adjust seasonings.
• Ladle into bowls and offer croutons and mint at the table.

KURDISH SPICY LENTIL SOUP

Steps:

• Combine the lentils, wheat berries, chickpeas, and 2 quarts of water in a large pot.
• Cover, bring to a boil, and skim carefully.
• Add the vegetables, tomato paste, and hot peppers.
• Cook, covered, for 1 hour.
• Add the salt and cook 30 minutes longer, or until the chickpeas are fully cooked. Serves 6.