Turkish red lentil soup
Sopa turca de lentejas rojas
Contains allergens
Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.
- Author
- Equipo Cocinoa
- Preparation time
- 34 min
- Servings
- 4
Summary
The mercimek çorbası of every Turkish lokanta: red lentils, onion and carrot blended into a smooth soup, topped with paprika and mint butter and a good squeeze of lemon.
Ingredients
- 40 g Butter
- 250 g Lentils (red)
- 1 u Onion (chopped)
- 1 u Carrot (sliced)
- 1 u Lemon (in wedges)
- Salt (to taste)
- 1 teaspoon Pul Biber (or sweet paprika)
- 1 tablespoon Tomato Puree (concentrated)
- 1 teaspoon Ground Cumin
- 1.2 l Vegetable Stock
- 1 teaspoon Dried Mint
Instructions
Rinse the lentils. Melt half the butter in a pot and soften the onion and carrot.
8 min
Add the tomato paste and cumin and stir for a minute. Add the lentils and stock, season with salt and simmer gently until everything is very tender.
25 min
Blend the soup until smooth; if it is too thick, add a little hot water.
Melt the remaining butter in a small pan, turn off the heat and add the pul biber and dried mint, letting them sizzle for a few seconds.
1 min
Serve the soup with the spiced butter drizzled over and lemon wedges on the side.
Notes
In Turkey it is served with lemon and bread, sometimes with croutons. For a vegan version, use olive oil instead of butter. Pul biber (Aleppo pepper flakes) gives a mild, fruity heat; if you don't have it, use sweet paprika with a pinch of chilli.
More information
StorageKeeps 4 days in the fridge
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