Turkish Kebab House’s Red Lentil Soup

January 8, 2013

This hearty Red Lentil Soup is served at the Turkish Kebab House, 1157 Campbell Ave., West Haven.  Manager Yavuz Demir provided Chef Seyfetin Caylan’s recipe to Stephen Fries, who kitchen-tested this recipe.

Red Lentil Soup

1-pound package red lentils       
1 medium carrot, shredded
2 medium onions, chopped
9 cups water, divided
3 tablespoons olive oil
1 tablespoon butter
2 tablespoons flour
1 tablespoon tomato paste
2 teaspoons dried mint
1 teaspoon salt
1 teaspoon pepper
Lemon wedges

Put lentils, carrot onions and 4 ½ cups water in a large pot; bring to a boil. Reduce heat to medium-low until lentils are cooked, about 30 minutes. Remove from heat; reserve.

In a second pot over high heat, cook olive oil and butter until butter is melted. Lower heat to medium and add flour, tomato paste and mint. Mix well. Add the remaining 4 ½ cups water; bring to a boil.  Add the reserved lentil mixture and return to a boil. Reduce heat to medium-low heat; cook for 20 minutes.  Continue to stir so soup does not become too thick.

Serve with lemon wedges

Serves 10.

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