Discover the authentic taste of Turkish cuisine with this delicious ciorba! A creamy and nutrient-rich soup, perfect for warming up on cold days. Quick and easy to prepare!
Difficulty: Easy
Cost: Very cheap
Preparation time: 15 minutes ⏰
Cooking time: 35 minutes ⏳
Serves: 4 people 🍽️
Ingredients:
200g of peeled red lentils 🥣
1 large onion 🧅
1 large potato 🥔
350g of coppery tomatoes or tomato pulp 🍅
1 pinch of chilli pepper 🌶️
1 teaspoon of ground cumin 🌿
2 teaspoons of hot paprika 🌶️
3 tablespoons of extra virgin olive oil 🍈
2 pinches of salt 🧂
1 tablespoon of lemon juice 🍋
For the garnish:
½ teaspoon of dried chilli peppers 🌶️
½ teaspoon of Dried mint 🌱
Preparation:
Prepare the vegetables: Peel and roughly chop the potato. Finely slice the onion.
Sauté: In a large saucepan, heat a tablespoon of extra virgin olive oil. Add the onion and potato and sauté until the onion becomes transparent.
Add lentils and tomatoes: Add the lentils, chopped tomatoes (or tomato pulp), chilli and cumin. Mix well.
Cook: Cover with about 600ml of hot water or vegetable stock and bring to the boil. Lower the heat, cover with a lid and leave to cook for about 25 minutes, adding hot water if necessary.
Blend: After cooking, blend the soup with an immersion blender until it becomes creamy.
Season: Season with salt and sprinkle with mint and dried chilli. Add a little lemon juice and stir before serving.
Tips:
For a richer soup, you can use chicken broth instead of water.
For a fresh touch, garnish with a spoonful of natural yogurt and fresh cilantro before serving.
Turkish ciorba keeps well in the refrigerator for up to three days and is also suitable for freezing.
