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.
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
- 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.
- Add Oil to a pot.
- Once hot, add Onions and Garlic. Cook on low for 15 - 20 minutes.
- Add Cumin, Paprika, Chilli Flakes, Salt and Pepper, Tomato Puree and Mint. Cook for 2 minutes.
- 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.
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
Calories: 264kcalCarbohydrates: 36gProtein: 14gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 9mgPotassium: 589mgFiber: 16gSugar: 3gVitamin A: 241IUVitamin C: 9mgCalcium: 47mgIron: 4mg
Tried this recipe?Let us know how it was!