Mercimek Çorbasi (Turkish Lentil Soup)
User Reviews
5
Mercimek Çorbasi (Turkish Lentil Soup)
Description
Mercimek Çorbasi (Turkish Lentil Soup) starts by sautéing diced onions in extra virgin olive oil until golden. Added diced carrots, potatoes, tomato paste, and cumin powder enhance the base with earthy sweetness and spice. Red lentils are stirred in with salt and Aleppo pepper, then combined with hot water and simmered until vegetables and lentils soften around 20 minutes.
The soup is blended smooth or to preferred consistency, then enriched by stirring in butter and lemon juice for balance and creaminess. It is served garnished with fresh mint leaves and freshly ground black pepper, adding freshness and mild heat. The soup is traditionally enjoyed with warm bread or Turkish rice.
Red lentils require no pre-soaking but should be rinsed thoroughly until water runs clear. The soup tastes better the next day as flavors meld. It keeps well refrigerated for up to three days and freezes for up to three months. It can be served hot or cold depending on preference.
Ingredients
- 2 tablespoons olive oil extra virgin
- 1 medium onion medium diced
- 1 large potato diced small
- 1 medium carrot medium diced
- 1 tablespoon tomato paste
- ½ teaspoon Aleppo pepper or red chilli flakes
- 190 grams red lentils 1 cup, washed in cold water and drained
- 1½ litres water 6 cups, hot
- 2 leaves mint optional
- 1½ tablespoons lemon juice juice of half a lemon
- 1 teaspoon salt adjust to taste
- ½ teaspoon black pepper to taste, freshly ground
- 2 tablespoons butter
- 1 teaspoon cumin powder
Instructions
- In a medium size saucepan, heat 2 tablespoons olive oil, add 1 medium onion and sauté on a medium heat till light brown.
- Add 1 medium carrot, 1 large potato, 1 tablespoon tomato paste and 1 teaspoon cumin powder and sauté for 2-3 minutes.
- Stir in 190 grams red lentils, 1 teaspoon salt, ½ teaspoon Aleppo pepper and 1½ litres hot water and stir well.
- Simmer till carrots and potatoes are soft, for approximately 20 minutes. Remove from the heat and blend the mixture till smooth or to your taste.
- Stir in 2 tablespoons butter and add 1½ tablespoons lemon juice, then garnish with ½ teaspoon freshly ground black pepper and 2 leaves mint. Serve with warm bread or Turkish rice.
Notes
- Rinse red lentils several times until water runs clear to remove debris before cooking.
- The soup improves in flavor after resting for a day as ingredients meld.
- Store refrigerated up to 3 days or freeze for up to 3 months for longer preservation.
- Serve warm or cold, both ways are traditional and enjoyable.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 234 kcal
% Daily Value*
| Calories | 234kcal | 12% |
| Carbohydrates | 30g | 10% |
| Protein | 10g | 20% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 10mg | 3% |
| Sodium | 462mg | 19% |
| Potassium | 643mg | 14% |
| Fiber | 11g | 44% |
| Sugar | 2g | 4% |
| Vitamin A | 1915IU | 38% |
| Vitamin C | 11.3mg | 13% |
| Calcium | 46mg | 5% |
| Iron | 4.6mg | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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