Red Lentil Soup Recipe
Looking for a recipe for red lentil soup just like the kind they serve at Alfanoose, a middle eastern restaurant in Manhattan. It's delicious, a little spicy, so flavorful. In searching for recipes, it seems like most use another carb in addition to the lentils (I've seen potatoes, bread, bulgar, and rice in the recipes)--any guesses on which alfanoose uses? And any favorite recipes?
I've had this soup in Turkey on many occasions. It is very simple to make--called "esogelin" soup, I believe. Cook red lentils about two hours or until soft in water (I use chicken stock). In seperate sauce pan, melt butter, add equal parts flour, cumin, tomato paste, Turkish chile and dried mint. Add to lentils and enjoy. Serve with a wedge of lemon and, if you like, a little browned butter on top.
I don't know that restaurant, but sweet potatoes are a great carb to pair with red lentils in a spicy side or soup . . . Nigella in the NYT does a curry this way just about every year. It's veeerrry good.
Mine stays red and thickens by itself. Tastes like the best I've had in Turkish restaurants. I'll give you the proportions:
lb red lentils
1 qt beef stock
1 qt veg stock
1 onion, chopped
1 cup tomato juice
4 Tbsp butter
juice of 1 lemon
2 tsp cumin
pinch of cayenne
Saute onion & garlic in butter 10 minutes
Add lentils, saute a few more minutes
Add everything else and simmer 1 hour.
Serve with dollop of yogurt.