Turkish Red Lentil Soup with Mushrooms and Sumac

As the astonishing heat and humidity of the past few months seems finally to be settling down in southwestern Ontario, soups become more appealing. I always find the transition from blazing temperatures to cool ones quite an adjustment — a warming bowl of nourishing soup is solacing and comforting and helps the body to adjust.

This particular soup also happens to be easy and fairly light, making it an ideal one for late summer temperatures. It's fairly lightly spiced with some aromatics and fresh mint and some tangy zest from lemon juice and ground sumac. I was smitten with the meaty texture the dried mushrooms added to the bowl. Serve up with rustic bread and your meal is ready.

Turkish Red Lentil Soup with Mushrooms and Sumac

Recipe by Lisa Turner Adapted from eCurry Cuisine: Turkish Published on August 23, 2016 Simple, light and aromatic Turkish red lentil soup with mushrooms and seasoned with mint and sumac Print this recipe Ingredients: 1 1/4 cups dried red lentils, rinsed 2 tablespoons olive oil 1 small red onion, finely chopped 1 small carrot, chopped 1 teaspoon cumin seeds 2 teaspoons paprika 2 red chilies, seeded and finely chopped 1 small tomato, finely chopped 1/2 oz (14 g) dried mixed mushrooms, soaked in hot water for 30 minutes, drained and chopped 6 cups water or vegetable stock 1 1/2 tablespoons fresh mint, chopped (reserve some for garnish) scant 1 tablespoon ground sumac (reserve some for garnish) juice from 1 small lemon (2 tablespoons) 1 1/2 teaspoons sea salt, or to taste Instructions: Heat the oil over medium heat in a large heavy-bottomed saucepan or soup pot. When hot, toss in the red onion and carrot and sauté for 5 minutes. Add the cumin seeds, paprika and chilies, and stir for another minute. Add the tomato and simmer, stirring often, for another 5 to 6 minutes, until the tomato has softened and thickened. Now add the lentils and mushrooms and stir well to coat. Add the water or stock, bring to a boil, reduce the heat to medium-low, and cover. Simmer until the lentils are broken up, about 40 minutes. Add more water as needed to obtain your desired consistency. When the lentils are done you can purée them with a hand blender or just leave the soup as is. Stir in the mint, sumac, lemon juice and salt, and simmer for another few minutes. Serve hot, garnished with chopped mint and a sprinkle of sumac, and serve alongside fresh bread or a bed of cooked grainss. Makes 5 to 6 servings

I'm sharing this with Jac's weekly Meat Free Mondays event.

Other lentil soups to enjoy from Lisa's Kitchen:
Creamy Lentil, Barley and Mushroom Soup
Toor Dal Soup with Sweet Potato, Dried Apricots and Coconut Milk
Indian-Style Split Pea Soup
Simple Lemon Dal

Turkish-Style Lentil Soup

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 Cuisine: Turkish 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 Print this recipe Ingredients: 1/2 oz (14 g) dried mushrooms (I used porcini) 1 tablespoon olive oil 1 large shallot, finely chopped 1 clove garlic, minced or crushed 2 to 3 fresh red or green chilies, seeded and finely chopped 1 large plum tomato, finely chopped 14 oz (400 mL) can coconut milk 2 to 4 cups vegetable stock or water 1/2 cup French (Puy) lentils or brown lentils, rinsed 1/2 cup red lentils, rinsed 2 teaspoons paprika 2 tablespoons finely chopped fresh mint 1 1/2 teaspoons dried dill 1/2 teaspoon sumac 1 teaspoon sea salt, or to taste fresh cracked black pepper, to taste juice from 1 lemon (3 tablespoons) Instructions: Soak the dried mushrooms in 1 cup of hot water for 20 to 30 minutes. Drain, reserving the soaking liquid, and chop. Set aside both the liquid and the mushrooms. Heat the olive oil in a large saucepan over medium heat. When hot, add the shallot and garlic and stir for 3 to 4 minutes until the shallot starts to soften. Toss in the chilies and continue to stir for 1 minute. Now add the tomato and simmer, stirring often, for 5 minutes or until the sauce begins to thicken. Now pour in the coconut milk, the liquid from the soaked mushrooms along with the mushrooms, and 2 cups of vegetable stock or water. Stir in the lentils, paprika, mint, dill and sumac, and bring to a boil. Reduce the heat to medium-low and cover. Simmer, stirring occasionally, until the lentils are tender — about 30 to 40 minutes, adding more stock or water as necessary. Stir in the salt, pepper and lemon juice, turn off the heat, and let the soup stand covered for 10 minutes before serving. Garnish each bowl with a few sprinkles of paprika and sumac if desired. Makes 4 to 6 servings

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

Grape Leaf Pie with Herbs, Yogurt and Quinoa

This savory and salty, tangy pie is a gem that I was inspired to make after consulting my trusty copy of Plenty by Yotam Ottolenghi. I have bookmarked many recipes to try from this delightful, creative and nourishing book. Just looking at the pictures will have your tummy rumbling. Certainly one of the more unique recipes I have made in a while.

Do make sure to find grape leaves that are not overly salty. Fresh ones are best, but if you can't find them, purchase a good quality jarred brand from your local grocer. My experiments in the kitchen continue and though Indian cooking is my specialty, I love all sorts of ethnic creations. Give this one a try and let me know what you think. It really is easy to prepare.

Grape Leaf Pie with Herbs, Yogurt and Quinoa

Recipe by Lisa Turner Adapted from Plenty: Vibrant Vegetable Recipes From London's Ottolenghi Cuisine: Turkish Published on May 7, 2012 A thick, sturdy savory pie with a grape leaf crust! And stuffed with nourishing quinoa, tangy Greek yogurt and fresh herbs Print this recipe Ingredients: 1/4 cup dried quinoa 25 - 30 grapes leaves, fresh or jarred 3 - 4 tablespoons olive oil 4 - 5 shallots, peeled and finely chopped 1 1/2 tablespoons unsalted butter, melted 1 cup whole fat Greek yogurt 3 tablespoons pine nuts, lightly toasted 1 1/2 teaspoons dried tarragon 3 tablespoons fresh parsley, finely chopped 4 tablespoons fresh dill, trimmed and finely chopped 4 tablespoons fresh mint, trimmed and finely chopped 1 teaspoon fresh grated lemon zest juice from 1 lemon sea salt and fresh cracked black pepper to taste 1/2 cup rice flour 3 tablespoons bread crumbs Instructions: Rinse the quinoa and soak overnight in 1/2 cup of water. Bring to a boil in a small saucepan, reduce the heat to medium-low, cover and simmer for 10 to 15 minutes or until the liquid is absorbed. Transfer to a medium bowl and set aside to cool. Place the grape leaves in a medium bowl and cover with boiling water. Let stand for 10 minutes. While the grape leaves are soaking, heat 1 tablespoon of the oil in a small skillet or saucepan over medium heat and sauté the shallots for 8 to 10 minutes or until they begin to brown. Transfer to the bowl with the quinoa. Drain and dry the grape leaves with a tea towel and break off the stems. Line a roughly 9-inch ovenproof baking dish with 3/4 of the grape leaves, including the sides of the dish, leaving a bit of overlap to fold over the mixture when ready. Brush the leaves with the melted butter and 2 tablespoons of olive oil, reserving a little for the top of the pie. Stir the yogurt, toasted pine nuts, herbs, lemon zest, lemon juice, and salt and pepper to taste into the quinoa. If using grape leaves jarred in brine, you may wish to add very little extra salt. Add the rice flour and mix until you have a thick paste. Transfer this mixture to the baking dish and spread evenly over the grape leaves. Fold the leaves that are overlapping the side of the dish onto the top of the pie and top with remaining grapes leaves. Brush with the remaining butter and olive oil. Sprinkle with some breadcrumbs, a drizzle of olive oil, and bake in a preheated 375° oven for 40 minutes. Remove and let stand for 10 to 15 minutes before serving. Cut into wedges and top with some yogurt if desired. Makes 4 – 6 servings

Other Turkish recipes from Lisa's Vegetarian Kitchen you are sure to enjoy:
Turkish Yogurt Hummus
Sweet Potato and Apricot Croquettes
Turkish Black-Eyed Pea Salad with Pomegranate, Walnuts and Zahtar Dressing
Anooshavoor: Turkish Barley and Apricot Porridge

On the top of the reading stack: cookbooks

Audio Accompaniment: Heligoland - 'Swallows Return'

Turkish Black-Eyed Pea Salad with Pomegranate, Walnuts and Dukka Dressing

Vibrant is the first word that comes to my mind after making and tasting this dish that I slightly adapted from my dear friend Susan of The Well Seasoned Cook. Black-eyed peas are so easy to work with and don't take long to cook after a night of soaking. This was another hit with my dinner guests. To fill it out, serve with some brown rice and a nice glass of red wine. My only complaint is cracking the walnuts. What a mess all over the floor, but worth it and they are so good for you.

Apparently considered a sign of intellect because these little delights resemble the brain when cracked open, walnuts are an important source of omega-3 fatty acids, one of the highest sources of anti-oxidants found in any nut, and an especially good source of vitamin E as well as other vitamins and minerals.

Turkish Black-Eyed Pea Salad with Pomegranate, Walnuts and Dukka Dressing

Recipe by Lisa Turner Adapted from The Well-Seasoned Cook Cuisine: Turkish Published on April 15, 2012 A simple and nutritious but earthy, fragrant and wonderfully flavorful Turkish-style black-eyed pea salad — can be served at any time of year Print this recipe Salad: 2 cups dried black-eyed peas 1/2 cup shelled walnuts 1 bunch scallions, white and green parts, finely chopped 1/2 cup pomegranate seeds 1 cup fresh parsley, chopped 1 medium tomato, seeded and finely chopped Dressing 1/2 cup olive oil juice from 3 large lemons 4 to 5 teaspoons dukka 1 teaspoon rock salt or sea salt freshly crack black pepper to taste Instructions: Rinse the black-eyed peas and soak overnight in several inches of cold water with a little yogurt whey or lemon juice added. Drain and rinse, and transfer to a medium saucepan. Cover with several inches of fresh water, bring to a boil, reduce the heat to low, cover, and simmer until the beans for 40 minutes or until the peas are soft. Drain and transfer to a large bowl. Meanwhile, toss the walnuts in a small saucepan or frying pan over medium-low heat for 5 to 10 minutes or until fragrant and slightly browned. Add the walnuts, scallions, pomegranate seeds, parsley and tomato to the black-eyed peas and toss to combine. To make the dressing, whisk together the olive oil, lemon juice, zahtar, salt and pepper. Gently toss with the salad ingredients. Serve at room temperature or cold. Makes 6 servings

Other black-eyed pea dishes you are sure to enjoy from Lisa's Vegetarian Kitchen:
Curried Black-Eyed Peas with Dried Mushrooms
Black-eyed Peas in an Indian Curried Soup
Lobhia Masala
Black-eyed Peas in an Indian Curried Soup

On the top of the reading stack: The Secret History by Donna Tartt

Audio Accompaniment: Hang Massive - Once Again - 2011 ( hang drum duo )