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    Home » Lunch

    18th January 2017 Global Recipes

    Home » Lunch

    Easy Turkish Lentil Soup

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    Easy Turkish Lentil Soup  - This hearty Turkish Lentil Soup (Mercimek Corbası) is light, healthy and full of flavour. This is one of the first recipes I made for the blog and also a recipe that I was reminded of a couple of years later on a Naturopathy course.

    Red lentil and bulgar wheat soup with falafel and hummus

    Easy Turkish Lentil Soup

    I love this Turkish Lentil Soup. It is so easy to make and feels light on the stomach too.

    You only need a few spices and other basic ingredients in this recipe.

    The best bit? It is ready to eat in under 30 minutes.

    Also.. It doesn't feel heavy like some soups.

    It doesn't hit your stomach, then clunk down to the bottom of it rendering you useless for the next couple of hours.

    Ingredients

    Here’s what you need:

    Olive Oil - Nothing too strong flavoured.

    Red Lentils and Bulgur Wheat - Both cook quickly and make for a nice thick soup.

    Vegetable or Chicken Stock - Or Water.

    Tomato Puree - Or Turkish Sweet Red Pepper Paste. Optional - not traditional.

    Onions - Caramelised onions make the base of this Soup.

    Herbs and Spices - Garlic, Ground Cumin, Smoked Paprika or Aleppo Pepper, Dry Mint, Chilli Flakes, Salt and Pepper.

    The Garlic, Paprika, Chilli Flakes are Optional - not traditional.

    Lemon Juice - Fresh, zingy Lemon Juice brings the whole soup together.

    How to make it

    Wash the Lentils and Bulgur Wheat and then boil in stock or Water for 25 - 30 minutes. Topping up when needed.

    Lentils and Bulgur Wheat in a pot

    Stock added to Lentils in pot

    Skim off any foam.

    Add Oil to a pot.

    Once hot, add Onions and Garlic. Cook on low for 15 - 20 minutes.

    Caramalised onions and garlic in a pot

    Add Cumin, Paprika, Chilli Flakes, Salt and Pepper, Tomato Puree and Mint. Cook for 2 minutes.

    Spices and tomato puree added to pot

    Add the boiled Lentils/Bulgur Wheat.

    Cook for 5 minutes.

    At this stage you can blend the soup or leave it as it is.

    Stir in the Lemon Juice.

    Variations

    Add a Chilli Oil.

    Many Turkish Recipes are topped with a Chilli Oil. Such as Turkish Cilbir – Poached Eggs in Yoghurt or Manti Recipe.

    To make it, melt a few tablespoons of butter in a pan and add 1 tsp of Aleppo Chilli. Stir to combine and pour over the top of the Soup.

    You can use half Rice and half Bulgur Wheat in this Recipe.

    Storage

    This Easy Turkish Lentil Soup will easily keep for 5 days in the fridge in an airtight container.
     
    It also freezes well for 3 months.

    More Soup Recipes:

    Pumpkin Ginger Soup

    Golden Chickpea Soup with Halloumi

    Veggie Coconut Curry Noodle Soup

    Creamy Chicken, Orzo and Mushroom Soup

    Chicken, Jalapeno and Lime Taco Soup

    **if you make and enjoy this recipe, please leave a comment and star rating. Please tag us on instagram. We love to see your creations and your feedback helps us to shape future content! we love to hear from you. Thankyou! x

     
    Hummus
    5 from 2 votes
    Print

    Easy Turkish Lentil Soup

    Easy Turkish Lentil Soup  - This hearty Turkish Lentil Soup (Mercimek Corbası) is light, healthy and full of flavour. This is one of the first recipes I made for the blog and also a recipe that I was reminded of a couple of years later on a Naturopathy course.

    Course Lunch, Starters
    Cuisine Turkish
    Keyword TUrkish lentil soup
    Prep Time 5 minutes
    Cook Time 55 minutes
    Total Time 1 hour
    Servings 6
    Calories 264 kcal
    Author Safira

    Ingredients

    Soup

    • 300 g Red Lentils
    • 100 g Bulgar Wheat
    • 3 l Veg/Chicken Stock or Water
    • 3 tbsp Olive Oil
    • 2 Onions Diced
    • 6 cloves Garlic Crushed, Optional
    • 1 tsp Cumin Powder
    • 1 tsp Smoked Paprika or Aleppo Pepper, Optional
    • ¼ tsp Chilli Flakes Optional
    • Salt and pepper
    • 2 tbsp Tomato Puree or Turkish Sweet Pepper Paste
    • ½ tsp Dry Mint
    • 3 tbsp Lemon Juice

    Instructions

    1. Wash the Lentils and Bulgur Wheat and then boil in stock or Water for 25 - 30 minutes. Topping up when needed. Skim off any foam.

    2. Add Oil to a pot.

    3. Once hot, add Onions and Garlic. Cook on low for 15 - 20 minutes.

    4. Add Cumin, Paprika, Chilli Flakes, Salt and Pepper, Tomato Puree and Mint. Cook for 2 minutes.

    5. Add the boiled Lentils/Bulgur Wheat. Cook for 5 minutes.

    6. At this stage you can blend the soup or leave it as it is. Stir in the Lemon Juice.

    Recipe Notes

    Variations

    Add a Chilli Oil.

    Many Turkish Recipes are topped with a Chilli Oil. Such as Turkish Cilbir – Poached Eggs in Yoghurt or Manti Recipe.

    To make it, melt a few tablespoons of butter in a pan and add 1 tsp of Aleppo Chilli. Stir to combine and pour over the top of the Soup.

    Storage

    This Easy Turkish Lentil Soup will easily keep for 5 days in the fridge in an airtight container.
     
    It also freezes well for 3 months.
    Nutrition Facts
    Easy Turkish Lentil Soup
    Amount Per Serving
    Calories 264 Calories from Fat 72
    % Daily Value*
    Fat 8g12%
    Saturated Fat 1g6%
    Polyunsaturated Fat 1g
    Monounsaturated Fat 5g
    Sodium 9mg0%
    Potassium 589mg17%
    Carbohydrates 36g12%
    Fiber 16g67%
    Sugar 3g3%
    Protein 14g28%
    Vitamin A 241IU5%
    Vitamin C 9mg11%
    Calcium 47mg5%
    Iron 4mg22%
    * Percent Daily Values are based on a 2000 calorie diet.

     

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    Related

    More Lunch

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    hey...I’m safira! I share accessible Global Recipes as well as Baking recipes for home cooks. One of my passions is to teach home cooks to become more confident in the kitchen and this comes with time and experience.

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