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Turkish lentil soup uses coral lentil in its preparation, this variety is rich in nutrients: fiber, vegetable protein, phosphorus (excellent for bones), zinc, iron and flavonoids (excellent antioxidants).
As our tissues constantly renew themselves, our protein needs are daily. Combined with vegetables, dried fruits and starchy foods, the high vegetable protein content of the coral lentil ensures the daily supply of nutrients needed by our body.
Red Lentil Soup Ingredients and Recipe
We cut a medium onion into small pieces
We rap 2 cloves of garlic
We put in a pot 2 tablespoons of oil
and we add the onion and garlic that we have prepared
We fry 'em 'til they go soft
we add 2 tablespoons of flour.
We stir until all the water is absorbed by the flour
We add a tablespoon of concentrated tomato
2 glasses of coral lentils, rinsed and drained beforehand
2 liters of boiling water and stir
We let the coral lentil soup cook over low heat
for about fifteen minutes
We stir from time to time to prevent the lentils from sticking to the pot
When the coral lentil is cooked, remove it from the heat and pass the soup through a blender
At this point we season with a tablespoon of salt,
½ teaspoon of pepper
and ½ teaspoon of cumin
Now let's move on to the secret I learned from Turkish Chef Burak
In a small saucepan we melt a tablespoon of butter
to which we add a teaspoon of paprika
We sauté the paprika over low heat until a foam emerges.
When serving we will add the chef's touch that we have just prepared.
Enjoy your meal
Advices on how to prepare the coral lentil:
Unlike other legumes red lentils do not require soaking. However, be sure to rinse them well before cooking them. This rinsing with clear water eliminates the phytic acid which hinders the assimilation of the minerals contained in the lentils.
This lentil cooks quickly; 15 minutes for soup or mash. It is also not recommended to cook it too long, which would lead to a loss of nutritional values.
Since red lentil does not have an outer membrane, it is easier to digest than most legumes.
History of the coral lentil:
The coral lentil has been consumed since prehistoric times, its first traces can be found in India, Asia Minor and China. Some specialists maintain that the coral lentil was the main source of food for the builders of the pyramids among the Pharaohs. It was the Romans who brought it to Europe.
It is now grown mainly in North Africa and the Middle East. It is widely consumed in Indian, Asian and African cuisine and is one of the main sources of protein there.