Mercimek Çorbası Turkish Lentil Soup Recipes

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TURKISH RED LENTIL SOUP RECIPE (MERCIMEK CORBASI)



Turkish Red Lentil Soup Recipe (Mercimek Corbasi) image

Turkish lentil soup is ready in 30 minutes and is so easy to make. You can make this healthy and delicious soup with just a handful of ingredients.

Provided by Shadi HasanzadeNemati

Categories     Appetizer     Soup

Time 35m

Number Of Ingredients 10

2 tbsp olive oil
1 large onion (chopped )
1/2 tbsp tomato paste
1 carrot (chopped)
1 1/2 cups red lentils
1 tsp salt
1 tsp cumin
1 tsp Aleppo pepper
1/2 tsp black pepper
6 cups water

Steps:

  • Heat olive oil in a pot over medium heat.
  • Saute onion until golden. Add tomato paste and cook for a minute.
  • Add in carrots and cook for a couple of minutes.
  • To the onion and carrot, add the red lentils, salt, pepper, cumin, Aleppo pepper and black pepper. Stir well and cook for a minute.
  • Pour in the water and bring the soup to simmer. Cook covered on medium heat for 20 minutes. Uncover and cook for another 10 minutes until the lentils are completely cooked.
  • Blend the soup in the blender or using an immersion blender until it's creamy and smooth.
  • Serve warm with a squeeze of lemon.

Nutrition Facts : Calories 327 kcal, Carbohydrate 47 g, Protein 18 g, Fat 8 g, SaturatedFat 1 g, Sodium 641 mg, Fiber 22 g, Sugar 4 g, ServingSize 1 serving

TURKISH RED LENTIL SOUP (KIRMIZI MERCIMEK ÇORBASI)



Turkish Red Lentil Soup (Kirmizi Mercimek Çorbasi) image

This is true comfort food that tastes like a cross between Cream of Wheat and Lentil Soup. Try to get the red lentils because they cook quicker and lend a lovely orangy color to the finished soup (the lentils cook to a yellow, but the tomatoes make it orange). This soup is usually served before a meal with a dollop of yogurt or tzatiki sauce swirled in.

Provided by threeovens

Categories     Lentil

Time 1h45m

Yield 12 serving(s)

Number Of Ingredients 15

10 -12 cups beef stock or 10 -12 cups water
3 cups red lentils, picked over and rinsed
3 teaspoons salt, divided
2 cups onions, chopped
1/2 cup olive oil
1 cup bulgur
1 tablespoon fresh ground black pepper
1 teaspoon cayenne pepper (or more to taste)
1 tablespoon ground cumin
4 tomatoes, chopped
6 ounces tomato paste
1 cup fresh parsley, chopped
4 cups chicken broth
3 tablespoons fresh lemon juice or 3 tablespoons distilled white vinegar
yogurt, for garnish

Steps:

  • In a large pot, bring to a boil 10 to 12 cups of water; add lentils, 2 teaspoons salt, cover and reduce heat, letting simmer for 30 minutes.
  • Meanwhile, heat another pot, over medium heat, and add onions, cover with olive oil, and 1 teaspoon salt; once it begins to sizzle, reduce heat to low and cover for about 5 minutes.
  • To the second pot, add bulgur, pepper, cayenne, and cumin; stir until lightly browned.
  • Add tomatoes, tomato paste, parsley, and 4 cups chicken broth; bring to a boil, cover, reduce heat and simmer 15 minutes.
  • Pour the contents of the second pot into the large soup pot with the lentils; cover and simmer until the bulgur and the lentils are soft, about an additional 40 minutes.
  • You may add additional water if you like a thinner soup (as we do).
  • Stir in lemon juice or vinegar; serve a dollop of yogurt with each serving, if desired.

Nutrition Facts : Calories 348.6, Fat 11.5, SaturatedFat 1.9, Sodium 1613, Carbohydrate 45.9, Fiber 9.2, Sugar 4.4, Protein 18.9

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