Lentil Soup

Lentil soup is a soup based on lentils. It may be vegetarian or include meat, and may use brown, red, yellow or black lentils, with or without the husk. Dehulled yellow and red lentils disintegrate in cooking, making a thick soup. It is a staple food in Turkey.

History and literature
Lentils were unearthed in the Paleolithic and Mesolithic layers of Franchthi Cave in Greece (9,500 to 13,000 years ago), in the end-Mesolithic at Mureybet and Tell Abu Hureyra in Syria, and sites dating to 8000 BC in the area of Jericho. The ancient Greeks were lovers of lentil soup, as confirmed by a comment by Aristophanes: "You, who dare insult lentil soup, sweetest of delicacies." Lentil soup is mentioned in the Bible: In Genesis 25:30-34, Esau is prepared to give up his birthright for a pot of fragrant red lentil soup being cooked by his brother, Jacob. In Jewish tradition, lentil soup has been served at times of mourning; the roundness of the lentil represents a complete cycle of life.

Preparation
INGREDIENTS

1 cup of red lentils

1 small onion

Red pepper flakes

1 small potato

Feta cheese

1 small carrot

30g of butter

5 cups of meat or chicken broth

A pinch of ginger

Salt

black pepper

Wash and drain the lentils. Peel the onion and chop finely. Peel the potato and chop it into dice. Peel the skin of the carrot and grate it. Grate the cheese. Transfer the lentil to the pot. Spread the vegetables on it. Add the water and ginger and cover the pot.Cook until the vegetables are tender. In the pressure cooker, when enough steam accumulates, cook on low heat for 10 minutes.Take the soup from the stove and strain the water with a thin colander. Bring it to the stove again and boil it for another stone by sweetening it with butter, salt and pepper with the lid of the pot open.Get it from the stove. Share in service cups. Sprinkle with crumbled cheese and spices.You can serve easy lentil soup with classic mother patties and rice pilaf. Enjoy your meal in advance!