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
Published on August 23, 2016
Simple, light and aromatic Turkish red lentil soup with mushrooms and seasoned with mint and sumac
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