Red Lentil Soup Ezogelin Corbasi Recipes
RUSTIC RED LENTIL SOUP (MAHLUTA CORBASI)
This soup is served in a little Turkish storefront take out place near my home. I have not found red lentils yet, so I use regular dried lentils (brown) from my grocery store. Also please note, the longer the crushed red pepper flakes are cooked, the hotter and spicier the soup will be, so use your judgment!
Provided by threeovens
Categories Lentil
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Sauté onion in butter over medium heat for 2 minutes until softened, not browned. Add garlic and sauté an additional minute. Add lentils and 2 cups water; stir. Cover, turn heat down to medium low and cook 30 minutes until lentils are almost tender and water has almost cooked out. Add the chicken broth, tomato paste, cumin, salt and pepper. Cook another 30 minutes.
- Puree soup with an immersion blender or use a food processor or stand blender. Strain into pot and add crushed red pepper flakes and oregano; cook 10 minutes or longer to desired degree of spiciness and heat. Soup will become more spicy and hotter the longer you cook the red pepper flakes. Add water if soup is too thick (for your taste, I like it relatively thin).
TURKISH RED LENTIL SOUP (KIRMIZI MERCIMEK ÇORBASI)
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
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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