The Soup Will SAVE THE WORLD! Lentil Soup — Refika's Kitchen
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Official cooking video · Refika's Kitchen · YOUTUBETurkish Creamy Red Lentil and Onion Soup (8 Servings)
Refika-style Turkish red lentil soup: red lentils and onion simmered, then blended with a butter-flour roux and chicken stock for a silky texture. Eight servings; not vegetarian because of the stock.
Ingredients
servings: 8 · Check ingredients
Steps
- 01
Rinse two cups of red lentils thoroughly with cool running water and drain.
- 02
Roughly chop one large onion and measure all other ingredients.
- 03
Put drained lentils, onion and eight cups of water in a large pot and bring to a boil.
- 04
Reduce heat and simmer gently for 10–15 minutes, skimming foam, until lentils are completely tender.
- 05
Melt two tbsp butter in a second pan, add two tbsp flour and stir for about two minutes until lightly golden.
- 06
Gradually whisk one cup chicken stock into the roux until smooth with no lumps.
- 07
Stir the stock-roux mixture into the lentil pot; season with up to one heaped tsp salt, adjusting to the stock's saltiness. Simmer another two to three minutes.
- 08
Stop boiling, cool for two to three minutes and blend smooth with an immersion blender, keeping the blades submerged to prevent hot splashes.
- 09
Divide into eight bowls; optionally serve one lemon cut into eight wedges and distribute 1/2 tsp chili flakes. Refrigerate leftovers within two hours, use within three to four days, and reheat to 74°C.
Before you cook
Contains milk from butter and wheat from flour; check commercial chicken-stock labels for other allergens. Stop boiling and cool briefly before blending hot soup in a deep pot to prevent splashes. Refrigerate in shallow sealed containers within two hours, use within three to four days and reheat to 74°C.
Allergens: milk (butter), wheat (all-purpose flour), check prepared chicken stock for soy, celery or other label-listed allergens
Image & source credits
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