Pumpkin Bread– Bal Kabaklı Kek
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Zucchini With Rice–Zeytinyağlı Kabak Kalye
October 27, 2023
Red lentils are used in making different kinds of soups in Turkish cuisine. Often other grains like rice and bulgur are added to the lentil soup in order to give it a different texture. This one has rice in it. It is from the Gaziantep, Kilis, Antakya provinces in Southeastern Turkey. My husband’s family is from Gaziantep. This recipe is based on my late mother in-law Nevzat Arı’s handwritten recipe. She used to make different versions of red lentil soup, each tasting better than the other. It is a perfect comfort food for fall and winter. This soup is almost always cooked at home, typically not available in restaurants unlike the other versions of red lentil soup. Enjoy!
Ingredients:
- 1 1/2 cup red lentils
- 1/2 cup rice
- 8 cups boiling water
- 1 medium onion, finely chopped
- 1 heaping tablespoon cumin
- 1/4 cup olive oil or 2 tablespoons butter
- 1 teaspoon chili pepper
- Salt to taste
- 2 tablespoons lemon juice (optional)
Directions:
- Rinse lentils and rice together, strain them in a sieve.
- In a large pot, combine lentils, rice, boiling water and onions. Let it come to a boil over medium heat, stirring occasionally.
- Lower heat to medium low and continue to stir occasionally. Using a slotted spoon, remove and discard any froth that forms on top of the soup. Let it simmer until the grains are fully cooked, about 15 minutes. Lentils will dissolve, turning the color of the soup to yellow.
- When it is fully cooked, add cumin and salt to taste.
- In a pan, heat olive oil or butter, add chili pepper to it. When it starts to bubble, pour it over the soup and stir.
- Add lemon juice and stir (optional).
- Serve hot with a pinch of red chili peppers on top.
Afiyet Olsun! Bon Appetit!
