Saturday, 18th November 2017
RECIPES Article
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This Month's Magazine
This monthís recipe is TURKISH WEDDING SOUP

This month’s recipe is TURKISH WEDDING SOUP

You don’t get married every day, but you can prepare this delicious dish at any time.

Ingredients:

  • 1 lb red lentils
  • 8 Cups water
  • 6 Tbs. butter
  • 2 large onions, chopped
  • 6-8 cloves garlic, crushed
  • 1/2 tsp. cayenne
  • 1 tsp. paprika
  • 1 tsp. ground coriander
  • Salt to taste
  • 2 Cups fresh tomatoes peeled & chopped or you may use canned tomatoes
  • 2 Tbs. tomato paste1 Tbs. lemon juice
  • 1 Tbs. chopped fresh mint.
    (Makes 8 servings)


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Preparation

Rinse lentils in cold water and drain well. Then place them in a large pot of water, bring to boil, and let boil for one minute.
Drain lentils and return them to the pot. Add the 8 Cups of water and cook for about 15 minutes until the lentils are very soft. Remove the pot from heat and set aside.

Put 2 Tbs. of butter in a large saucepan and sauté the onions and garlic with the cayenne, paprika and coriander until the onions are soft but not browned.

Add the tomatoes and the tomato paste and continue to cook for 20 minutes.

Just before you are ready to serve, add to the lentils pot. Add the lemon juice and salt to taste. Bring the soup to a boil.

After the soup comes to a boil, reduce the flame and cook for about 15 minutes. Taste and adjust seasonings.

Melt the remaining 4 T. butter and mix in the mint. Dribble mint butter over individual servings.

Serve with fresh crusty bread.



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