Mercimek Corbasi or Turkish Red Lentil Soup
Mercimek Corbasi or Turkish Red Lentil Soup - Mercimek Corbasi or Turkish Red Lentil Soup is a comforting, smooth, and nourishing soup made with red lentils and vegetables. Simmered with warming spices. It’s a staple in Turkish cuisine and is simple to prepare as well as being naturally wholesome and hearty.The recipe produced a velvety, lightly spiced soup that is rich in glamour yet gently enough for everyday meals. It can be served as a light starter, a warming lunch, or a complete meal with a side of fresh bread or salad.
Ingredients
Soup
- 4 tablespoon Olive Oil
- 1 large Onion Diced (or 2 medium)
- 4 cloves Garlic Crushed, or 1 tablespoon Garlic paste
- 2 Carrots peeled and chopped
- 1 large Potato peeled and chopped
- 2 tablespoon Aci biber salcasi or Tomato Puree
- 1 teaspoon Ground Cumin
- ¼ teaspoon Ground Turmeric
- 1 cup Red Lentils
- 3 tablespoon Rice Optional
- 6 cups Veg/Chicken Stock or Water
- Salt and pepper
- 1 tablespoon Lemon Juice
- 4 tablespoon Butter
- 2 ½ teaspoon Aleppo Pepper
- ¼ teaspoon Dry Mint Optional
Instructions
Step 1 - Prepare the Base
- Heat Oil/Butter in a large pot over medium high heat. Add chopped Onions and saute till softened and translucent. Add Garlic and cook for another minute till fragrant.
Step 2 - Add Vegetables and Tomato Paste
- Stir in Carrots and Potato. Cook for a few minutes, then add Tomato Paste, Cumin and Turmeric.Stir until the Tomato paste darkens slightly and becomes aromatic.
Step 3- Add Lentils, Rice and Stock
- Add the Lentils and Rice to the pot. Pour in the stock and stir well. Bring to a boil, skim off any foam, reduce the heat to low and simmer gently for 25-30 minutes, or until the Lentils, Rice and Vegetables are soft.
Step 4 - Blend the Soup
- Use a stick blender to blend the Soup till smooth.
Step 5 - Season and finish
- Taste and season with Salt, Pepper and Lemon Juice.
Step 6 - Make the Aleppo Pepper Butter
- Melt the Butter and add the Pepper. Once it sizzles, remove from the heat and pour over the Soup.
Step 7 - Serve
- Ladle into bowls, garnish with dried mint is using, some Aleppo Pepper, olive oil and lemon juice. Serve with crusty bread.
Notes
Storage and Reheating
Fridge Allow the soup to cool completely, then transfer to an airtight container. Store in the fridge for up to 3 days. Freezer The soup freezes well. Once cooled, store in an airtight container for up to 3 months. Defrost in the fridge overnight before reheating. Reheat Warm on the hob over low heat, stirring occasionally. Add a spats of Water or stock if the soup has thickened too much.Variations
Spicier - Add a little more Aleppo Pepper or Chilli FlakesCreamier - Stir in some Cream before serving or Yoghurt
Chunkier - Skip the blending or blend half and leave the rest chunky
FAQs
Can I make Mercimek Corbasi without Rice?
Absolutely!What type of Lentils should I use?
Use split red Lentils. Green Lentils or Brown Lentils take longer to break down.Can I make this in a pressure cooker?
Yes you can make it in an instant pot or ninja foodie. Cook on high pressure for 10 minutes then blend.Is Mercimek Corbasi vegan?
Yes, if you use Veg stock and omit the butter.Can I add other Veg?
Yes, red pepper, courgette or celery or great options.Serving Suggestions
Serve hot with:- Fresh Lemon wedges
- Crusty Bread or as a side to Pide
- A sprinkle of dried Mint or Paprika
- A small side Salad such as Turkish Tomato, Parsley and Red Onion Salad or Sumac Onions.
Nutrition
Calories: 316kcalCarbohydrates: 31gProtein: 10gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.3gCholesterol: 20mgSodium: 92mgPotassium: 461mgFiber: 11gSugar: 3gVitamin A: 3879IUVitamin C: 6mgCalcium: 43mgIron: 3mg
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