Cooking often takes longer than I figure it ought to, but that is largely because I am easily distracted and writing up the dish that I am making both in my head and on paper. Maintaining a food blog for so many years has certainly inspired variety in the kitchen, but there are times when the whole documentation process becomes rather a chore.
That said, this soup was even better than I imagined and it really took very little time at all to simmer up. This simple recipe resembles a classic Indian dal makhani both in appearance and its wonderfully creamy texture. But instead of red kidney beans and urad dal simmered in an Indian-spiced cream-based sauce, brown and red lentils are cooked here in a seasoned coconut milk sauce with sumac, mint and dill. The result is a deliciously unique and warming combination of earthy, tangy, zesty and slightly sweet flavors with a refreshing twist from the fresh mint that will have you spooning bowlfuls with increasing pleasure as you explore the layers of tastes in your mouth.
Sumac is the dried fruit of a temperature shrub ground to a powder and used extensively in Middle Eastern and Turkish cuisine. You can easily find it in any Middle Eastern or Asian grocer.
|Turkish-Style Lentil Soup|
|Recipe by Lisa Turner|
Published on December 21, 2013
Simple and deliciously unique combination of earthy, zesty, tangy and slightly sweet flavors in a warming bowl of lentils simmered in a creamy coconut milk sauce
I'm sharing this with Ricki's Wellness Weekend.
Other lentil soups you are sure to enjoy from Lisa's Kitchen:
Turkish Lentil and Spinach Soup
Persian Split Pea and Pomegranate Soup
Lentil Pomegranate Stew with Beets and Spinach
French Lentil Tomato and Harissa Stew
On the top of the reading stack: The Secrets of Gluten-Free Baking: Delicious Whole Food Recipes by Jillayne Clements
Audio Accompaniment: graceful silence