RED LENTIL SOUP WITH LEMON RECIPE - NYT COOKING
This is a lentil soup that defies expectations of what lentil soup can be. Based on a Turkish lentil soup, mercimek corbasi, it is light, spicy and a bold red color (no murky brown here): a revelatory dish that takes less than an hour to make. The cooking is painless. Sauté onion and garlic in oil, then stir in tomato paste, cumin and chile powder and cook a few minutes more to intensify flavor. Add broth, water, red lentils (which cook faster than their green or black counterparts) and diced carrot, and simmer for 30 minutes. Purée half the mixture and return it to the pot for a soup that strikes the balance between chunky and pleasingly smooth. A hit of lemon juice adds an up note that offsets the deep cumin and chile flavors.
Provided by Melissa Clark
Total Time 45 minutes
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a large pot, heat 3 tablespoons oil over high heat until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes.
- Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne, and sauté for 2 minutes longer.
- Add broth, 2 cups water, lentils and carrot. Bring to a simmer, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary.
- Using an immersion or regular blender or a food processor, purée half the soup then add it back to pot. Soup should be somewhat chunky.
- Reheat soup if necessary, then stir in lemon juice and cilantro. Serve soup drizzled with good olive oil and dusted lightly with chili powder if desired.
Nutrition Facts : @context http//schema.org, Calories 204, UnsaturatedFatContent 1 gram, CarbohydrateContent 38 grams, FatContent 1 gram, FiberContent 7 grams, ProteinContent 13 grams, SaturatedFatContent 0 grams, SodiumContent 210 milligrams, SugarContent 4 grams
ITALIAN WEDDING SOUP WITH TURKEY MEATBALLS - NYT COOKING
Classic Italian wedding soup is beloved for its simplicity and satisfaction. This turkey version is lean, while meatballs stay moist by simmering in broth. Start with the most flavorful broth you can get your hands on (homemade is ideal, but store-bought works well too), then pack the meatballs with flavor (garlic and parsley) and staying power (egg, panko and cheese, to gently bind them together). Traditionalists may be tempted to add a small grated onion to the meat mixture, and sweat celery and carrots into the broth, but for a quick weeknight meal, you won’t miss them here. If speed is your game, roll the mixture into 12 large meatballs—or opt for 20 smaller ones if serving kids (mini meatballs will cook through even faster). Either way, finish with a healthy dose of olive oil, lemon, cheese and dill, or any fresh Italian herb you may have on hand.
Provided by Sarah Copeland
Total Time 30 minutes
Yield 4 servings
Number Of Ingredients 14
Steps:
- Combine the chicken broth and 2 tablespoons oil in a large pot and bring to a boil.
- Meanwhile, add the turkey, panko, parsley, egg, garlic, salt, pepper and 1/2 cup Parmesan to a large bowl. Mix with a fork or clean hands until combined. Gently roll the mixture into 12 medium (2-inch) or 20 small (1 1/2-inch) meatballs and transfer to a baking sheet lined with lightly oiled aluminum foil or a silicone baking mat.
- Heat the broiler to high and set an oven rack 6 to 8 inches from the heat. Broil the meatballs until brown on two sides, turning halfway through, about 3 to 4 minutes per side.
- Add the pasta to the boiling broth and cook over medium until al dente, then lower the heat to a low simmer.
- Add the meatballs to the broth and simmer on low until completely warmed through, 3 to 5 minutes, stirring occasionally. Remove from the heat, and add the spinach and lemon zest, stirring well, to wilt. Season with salt and pepper to taste.
- Divide the soup among four bowls. Drizzle each with olive oil, sprinkle with more Parmesan and squeeze a bit of lemon over the top. Scatter the dill over the top, or stir in.
Nutrition Facts : @context http//schema.org, Calories 669, UnsaturatedFatContent 19 grams, CarbohydrateContent 49 grams, FatContent 29 grams, FiberContent 2 grams, ProteinContent 51 grams, SaturatedFatContent 8 grams, SodiumContent 1797 milligrams, SugarContent 13 grams, TransFatContent 0 grams
More about "turkish red lentil soup new york times recipes"
TOP SECRET RECIPES | POPEYES SPICY MAYONNAISE
From topsecretrecipes.com
Reviews 4.3
Total Time 20 minutes0S
MCDONALD'S FILET-O-FISH - TOP SECRET RECIPES
From topsecretrecipes.com
Reviews 4.0
Total Time 15 minutes0S
Calories 380 calories per serving
THE WORLD'S LARGEST COLLECTION OF VEGETARIAN RECIPES
From vegweb.com
RECIPES - WHOLE FOODS MARKET
From wholefoodsmarket.com
PITA - WIKIPEDIA
From en.m.wikipedia.org
OTTOMAN CUISINE - WIKIPEDIA
From en.m.wikipedia.org
100 BEST INSTANT POT RECIPES (EVER!)
From instantpoteats.com
THE FOOD TIMELINE: HISTORY NOTES--SOUP
From foodtimeline.org
JANUARY RECIPES | FOOD & WINE
From foodandwine.com
MYSTERY LOVERS' KITCHEN: POT PIE SOUP #RECIPE @PEGCOCHRAN
From mysteryloverskitchen.com
THE FOOD TIMELINE: HISTORY NOTES--SOUP
From foodtimeline.org
JANUARY RECIPES | FOOD & WINE
From foodandwine.com
MYSTERY LOVERS' KITCHEN: POT PIE SOUP #RECIPE @PEGCOCHRAN
From mysteryloverskitchen.com
CRUSTY & RUSTIC OLIVE LOAF BREAD RECIPE ... - FOOLPROOF LIVING
From foolproofliving.com
SOUP: THE ULTIMATE WINTER MEAL | FOOD AND COOKING ...
From stltoday.com
CHOW DOWN | EHOW
From ehow.com
THE 50 BEST CHEAP EATS IN MELBOURNE FOR UNDER $20
From timeout.com
FOODS THAT WILL WIN THE WAR AND HOW TO COOK THEM.
From gutenberg.org
TESCO GROCERIES - ONLINE FOOD SHOPPING - GROCERY DELIVERY ...
From tesco.com
TESCO GROCERIES - ONLINE FOOD SHOPPING - GROCERY DELIVERY ...
From tesco.com