Turkish Red Lentil Soup (Kirmizi Mercimek Corbasi)
User Reviews
5.0
21 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
30 mins
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Servings
4 people
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Calories
326 kcal
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Course
Main Course, Appetizer, Soup
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Cuisine
Mediterranean, Turkish
Turkish Red Lentil Soup (Kirmizi Mercimek Corbasi)
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Turkish Red Lentil Soup (Kirmizi Mercimek Corbasi in Turkish) is a light, nutritious and comforting soup made with red lentils, vegetables, spices and stock.
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Ingredients
- 1 tablespoon olive oil
- 1 onion (chopped)
- 2 cloves garlic (chopped)
- ⅓ teaspoon paprika
- ½ teaspoon freshly ground black pepper
- 1 teaspoon salt
- 1 small potato (approx 100-120 grams) (diced roughly 2 cm size)
- 1 small carrot (approx 100-120 grams) (diced roughly 2 cm size)
- 200 g red lentils (1 cup)
- 1 l vegetable or chicken stock (5 cups)
- 30 g butter (for garnish)
- 1 teaspoon paprika (for garnish)
- 1 teaspoon dried mint (for garnish)
Instructions
- Place a pan on medium heat then add the olive oil.
- Add the onions along with the garlic and sauté until soft and translucent.
- Add the paprika, salt, and freshly ground black pepper, and cook until fragrant while stirring constantly for about 30 seconds.
- Pour in the potatoes and carrots, cook for a few more minutes, stirring often, in order to enhance their flavor then add the red lentils along with the stock.
- Raise the heat medium-high and bring the mixture to a boil, then partially cover the pot and reduce the heat to maintain a gentle simmer.
- Cook for 25 to 30 minutes, or until the lentils, carrots, and potatoes are soft.
- Remove the pan from the heat, using a hand blender or food processor, and puree the soup until smooth, and almost creamy.
- Melt the butter on low heat and add the paprika along with the dried mint to the butter, gently simmer for a few minutes.
- Taste the soup and season with more salt and black pepper.
- Garnish with a few drops of mint&paprika infused butter and serve with lemon wedges while still hot.
Equipments used:
Notes
- Adjust the texture of Lentil Soup to your taste by adding or reducing the amount of the stock.
- Sautéing onions and garlic in olive oil before adding the lentils and broth enhances the soup's flavor base.
- Mercimek Corbasi is a great way to use up leftover roast potatoes and carrot&swede mash from your roast dinner!
- You can replace butter with olive oil and use vegetable stock to make this delicious Mercimek Corbasi vegan friendly.
- Red Lentil Soup - Kirmizi Mercimek Corbasi is possibly the most preferred soup during Ramadan as it is healthy, full of nutrition, and very easy to put together.
- This recipe is super easy to make, and ready in just 30 minutes, perfect dish for a busy weeknight dinner!
Nutrition Information
Show Details
Calories
326kcal
(16%)
Carbohydrates
45g
(15%)
Protein
14g
(28%)
Fat
10g
(15%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.2g
Cholesterol
16mg
(5%)
Sodium
1639mg
(68%)
Potassium
754mg
(22%)
Fiber
17g
(68%)
Sugar
5g
(10%)
Vitamin A
2892IU
(58%)
Vitamin C
16mg
(18%)
Calcium
52mg
(5%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 326 kcal
% Daily Value*
| Calories | 326kcal | 16% |
| Carbohydrates | 45g | 15% |
| Protein | 14g | 28% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 16mg | 5% |
| Sodium | 1639mg | 68% |
| Potassium | 754mg | 16% |
| Fiber | 17g | 68% |
| Sugar | 5g | 10% |
| Vitamin A | 2892IU | 58% |
| Vitamin C | 16mg | 18% |
| Calcium | 52mg | 5% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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