Rustic Lentil Soup and My Ginger Paste

You will never have lentils any other way after you try this recipe. Trust me! This recipe is the top Turkish soup recipe, try it and you will find out why. This is a very filling dish so make some nice warm bread with some tea and relax to an amazing authentic bowl of Turkish lentils.

1
cup red lentils
1
medium onion, finely chopped
1-2
garlic cloves, finely chopped
4
tablespoons butter
3
cups water
1
chicken bouillon cube
4
tablespoons tomato paste
1
teaspoon cumin
1/2
teaspoon crushed red pepper
Salt
and pepper, to taste

1.     Wash lentils until water runs clear and is no
longer cloudy.
2.      In a
2-quart saucepan on medium heat, sauté onion with butter for 1 minute, add
garlic sauté until golden. Add lentils and 1 cup water, stir.
3.      Put
the lid on half way and cook for 5 minutes. The lentils will absorb the water
quickly, so check often. Add chicken cube, remaining water, tomato paste,
cumin, crushed red pepper, salt and pepper. Cook for 10 more minutes with the
lid half way on over medium heat.

Yields: 4 servings

I love cooking with fresh ginger. But ginger goes bad so fast before you ever get a chance to use it all. So a great way to save some time and money is make a ginger paste and freeze it, all you have to do is pop it out when you need it and wow you have fresh already done ginger. You can also do this with herbs and garlic, I do.

Just chop your ginger up and add it into a food processor or blender with a bit of water, you want a smooth puree. Place the tray in a plastic freezer bag. When you need some for a recipe simply pop a piece out and there you go.

7 Responses to Rustic Lentil Soup and My Ginger Paste

  • Kitchen Flavours says:

    Wow lentil soup looks aromatic and yum…. I too store my gin-gar paste in air tight container and place it in fridge.

  • Arlette says:

    Hello Noor

    this soup looks very interesting,
    I don’t have many recipes for lentils, I must try this.

    thanks for sharing

  • Noor says:

    I make this about two times a week, its so simple and amazingly delicious and filling. Thats all you need right?

  • Sage says:

    Fresh ginger keeps indefinitely (as far as I can tell) if you keep it in a jar full of Chinese cooking wine or sherry.

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