Red Lentil Soup or Daal in 11 Steps

One of the fondest memories I have from our trip to Turkey is being welcomed with a warm bowl of red lentil soup as soon as we would sit down to eat in a restaurant, in Istanbul. It was such an unexpected delicious surprise. Sipping warm soup, while deciding which gastronomic Turkish delight (no pun intended) to eat.  Here is my twist on a Daal recipe with a few remnants of Turkish influence.

Black Lentil Soup in 12 Steps

I like to cook a lot of lentils at home. They are nutritious, high in fiber and protein. Plus, tasting a bowl of beautifully cooked lentils is like receiving a warm hug. Haha, look at me, I just brought proverbial cheesiness to the lentils.

Black lentils require a slightly longer cooking time, compared to the red lentils. But, you can speed up the cooking process by soaking the lentils overnight. You can also choose to cook the lentils in the slow cooker or pressure cooker. I prepared this recipe on the stove, in a regular pot. Another little pointer, when I  am making lentil soups, I usually use a wooden spoon which has a hole in the middle. I believe, the hole helps in whipping the soup, while you are stirring it, allowing for creamier texture.