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Turkish Lentil Soup & Corn Bread

Turkish Lentil Soup & Corn Bread

Name: Turkish Lentil Soup & Corn Bread
Total time: 2 min 44 s
Yield: 1
Ingredients: 2 teaspoons Yellow Moong Dal; 2 glasses Water; 1 small piece Pumpkin; 0.5 unit English Cucumber; 1.5 teaspoons Peanut (with Skin); 0.5 cups Mint W/o Roots; 1 teaspoon Sunflower Seeds; 0.5 teaspoons Pumpkin Seed; 1 teaspoon Salt; 0.5 teaspoons Sesame White (til); 4 leafs Parsley; 0.5 teaspoons Pepper; 0.75 cups Tomato; 1 teaspoon Feta Cheese; 2 teaspoons Atta; 1 pinch Canneyenne Pepper; 1 pinch Cinnamon Powder; 1 pinch Thyme Herbs (dry); 1 pinch Baking Powder; 1 teaspoon Honey; 2 tablespoons Soy Milk; 0.5 teaspoons Coconut Oil; 0.25 unit Carrot-regular; 0.25 cups Onion; 1 piece Garlic; 0.5 teaspoons Refined Oil; 0.25 unit Leeks; 0.5 unit Celery; 1 pinch Paprika Powder; 1 pinch Red Chilli Flakes

Time30 Min

DifficultyIntermediate

Serves1

The Turkish lentil soup can be defined as a simplistically designed dish with subtle yet exquisite flavours. The earthy flavours of the soup are the game-changers for this dish. Especially the perfect balance of cumin and mint which cuts out strong flavours that are undesirable in soups. The aroma perforates the air and is a sure shot success to becoming your favorite soup. Whether it’s a relaxed ... Sunday afternoon or a Saturday night with friends, the Turkish lentil soup with corn bread makes the perfect entree for any occasion. If you dwell deep on soup, something is comforting about a big bowl of soup with the right flavours in the right season. The corn bread complements this soup in just the right ways. A classic side when the ratio of ingredients is just right. The corn bread is a success when it's rich, moist, tender, full of flavours, and butter. The butter adds flavour as well as the richness of texture to the bread batter. The perfect corn bread with crunchy crisp edges makes the perfect side to an exquisitely flavoured Turkish lentil soup. The Turkish lentil soup and corn bread recipe have been tweaked and turned according to individual preferences, however, this one provides you with the best flavours and the right texture. The Turkish lentil soup and corn bread ingredients are relatively easily found in any pantry and do not require extravagant ingredients. This soup is a staple in the Turkish diet and is a great way to provide nutrition to our bodies in the tastiest way possible.

Ingredients

Dry Grocery

Yellow Moong Dal

2 teaspoons

Peanut (with Skin)

1.5 teaspoons

Sunflower Seeds

1 teaspoon

Pumpkin Seed

0.5 teaspoons

Salt

1 teaspoon

Sesame White (til)

0.5 teaspoons

Atta

2 teaspoons

Canneyenne Pepper

1 pinch

Cinnamon Powder

1 pinch

Thyme Herbs (dry)

1 pinch

Baking Powder

1 pinch

Honey

1 teaspoon

Soy Milk

2 tablespoons

Coconut Oil

0.5 teaspoons

Refined Oil

0.5 teaspoons

Paprika Powder

1 pinch

Red Chilli Flakes

1 pinch

Red Gram Lentil (masoor Dal)

0.25 cups

Makkai Atta

1 tablespoon

Fruits & Vegetables

English Cucumber

0.5 unit

Mint W/o Roots

0.5 cups

Parsley

4 leafs

Tomato

0.75 cups

Carrot-regular

0.25 unit

Onion

0.25 cups

Leeks

0.25 unit

Celery

0.5 unit

Dairy

Feta Cheese

1 teaspoon

Other

Water

2 glasses

Pumpkin

1 small piece

Pepper

0.5 teaspoons

Garlic

1 piece

Jeera Powder

0.5 teaspoons

Lemon Juice

1 teaspoon

Directions

Wash & soak Yellow Moong Dal.

Peel and cut Pumpkin. Boil for 15 minutes.

Put the boiled Pumpkin in a blender.

Make a smooth paste and keep aside.

Cut English Cucumber into julienne.

Roast Peanut at 160 degree C for 10 minutes.

For Cucumber salad- Add julienne Cucumber, Sesame Seed, roasted Peanuts, Pumpkin Seeds, Sunflower Seeds, soaked Moong, Mint Leaves, Lemon Juice and Salt in a bowl.

Mix and keep aside for later use.

In a bowl, add diced Tomato, Mint, Parsley, Sunflower Seed, Lemon Juice and Pepper.

Mix well and top with Feta Cheese.

For Corn Bread- Add Makkai Atta, Atta, Cayenne Pepper, Cinnamon Powder, Thyme, Salt & Baking Powder in a bowl.

In another bowl add Pumpkin puree, Honey and Milk.

Line baking tray with Oil and Butter paper.

Put the batter(Corn Bread dough and Pumpkin Puree mix) into 3 inch thick layer.

Bake it at 160 degree C for 15 minutes.

After cooling, cut into dice shape.

For the Soup- Cut Carrot into dice shape.

Chop Onion, Tomato and Garlic.

In a frying pan, put Oil and saute Carrot, Onion, Leek, Celery and Garlic.

Add Salt, Pepper, Paprika, Cumin Powder, Tomato and Chilli Flakes.

Add whole Masoor Dal and cook for sometime.

Add Water and boil it for sometime.

When done, remove from the flame and add Mint Leaves.

Add all in a blender to make a smooth paste.

Warm and adjust the consistency.

Garnish with Mint Leaves.

Serve it with Cucumber Salad, Tomato Salad and Corn Bread.

Nutritional information

The Turkish lentil soup and corn bread benefits include healing and digestive properties which strengthen the immune system and provide a healthy gut. The lentil soup is also known to stimulate appetite and hence, makes for a perfect entree to a meal. It is a fact that soups are the best way to keep a cold from worsening and allowing a good night's sleep. This along with some appetizing corn bread is a great way to keep your palate clean. The corn bread also serves as good carbs in our diet and is essential for those who want to incorporate proteins and good carbs in their diet. corn bread, on the other hand, is low calorie, low fat, and high on fibre and protein. The carotenoids in corn bread are a great way of keeping your skin healthy and happy. This delicious combo is an amazing dish to try out.

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Turkish Lentil Soup & Corn Bread

Ingredients

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Fruits & Vegetables

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