Ezber Bozan Yöntemle Tam Kıvamında Mercimek Çorbası

Ingredients: 1 cup red lentils 1 small onion Half a carrot 1 tablespoon flour Vegetable Oil Group: Butter, vegetable oil, olive oil (optional) Spices: Salt, black pepper, paprika, turmeric Liquid: Hot water Instructions: Preparation: First, wash the lentils thoroughly in plenty of water, about 3 times, until the water runs clear, then drain. Chop the onions for cooking. Sautéing: Add the oil (a mixture of butter, vegetable oil, and olive oil) to the soup pot and lightly sauté the chopped onions. Adding the vegetables: Add the chopped carrots to the medium-sautéed onions. Continue sautéing, stirring 1-2 times, until the carrots release their color and flavor into the oil. Flour and lentils: Then add 1 level tablespoon of flour and sauté until fragrant. Immediately after, add the drained lentils and mix them with the other ingredients. Spices and water: Add your spices (salt, black pepper, paprika, and turmeric) and stir the pot 1-2 times. Add enough hot water to cover the ingredients by 2-3 fingers. Cooking: Cover the pot and let the soup cook. Don't forget to stir occasionally to prevent it from sticking to the bottom. (A little tip: The consistency of the soup should be neither too thick nor too thin, just right. If needed, you can slowly add hot water from the side.) Final touch: Once the soup is thoroughly cooked, blend it until smooth. Serving suggestion: After serving the soup in bowls, you can drizzle it with paprika heated in butter, if desired. Enjoy! ✨