Have I ever mentioned that soup is one of my favoritest things in the world? I could almost live on soup. Clear soup with a few slivers of mushroom, meaty stews full of chunky goodness, sweet dessert soups, and gazpachoes. I don’t think I could ever get tired with the amazing variety that is out there. My favorites tend to have a good amount of beans in them, because what better way to use beans than soup? So when I need to clear off my pantry, I start thinking in this direction. Lentil soups are not only healthy and cheap, but also tend to taste the best.
This soup? Yeah, it fits into all of the above categories. You can also add that it’s quick and easy as well. This would be a great weeknight soup for dinner. I brought it for lunch and ate it like a starving woman with just a slice of bread, hence by picture below. Instead of the final mint and butter drizzle I used a healthy shot of lemon juice. I learned that trick when I gobbled up harira at a Moroccan restaurant and have never looked back!
I know, are those the pictures? Yes. Yes, they are. Sorry.
Red Lentil and Mint Soup (Ezo Gelin Corbasi) Recipe
adapted from this site
1/2 cup red lentils, washed and drained
1/4 cup bulgur, washed and drained
1/4 cup rice, washed and drained
2 tbsp olive oil or butter
1 onion, chopped
1 garlic clove, finely chopped
6 whole plum tomatoes (from can)
4 or 5 cups vegetable stock
1 tsp sweet smoked paprika
1/2 tsp cayenne pepper (optional)
1 tbsp dry mint
Salt
Pepper
Lemon juice for serving
1. Saute the onion with olive oil for about 2 minutes, then add garlic and saute until the smell of the garlic comes out.
2. Add the rest of the ingredients. Bring to boil then turn the heat down to simmer. Cook for about half an hour, stirring occasionally. Pour it into the blender and pulse 3-4 times. Pour it back into the pot. If it’s too thick, add a little bit more hot stock or water.
3. Serve with lemon juice.
Makes 4-6 servings.
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