Red Lentil Soup
Mercimek çorbası is a traditional Turkish soup made from red lentils. In Turkey, the locals eat this popular lentil soup in any season and at any time of the day. It is even common among Turks to eat this soup for breakfast. Lentil soups are known as a source of protein, iron, fiber and potassium. With the refreshing touch of mint and lemon, this Turkish lentil soup is delicious, easy and quick to make.
Finely chop the onion and carrot.
Wash the red lentils and drain.
Step 1: Prepare the soup
Pour olive oil into a pan and fry the onion over medium heat until translucent.
Add the finely chopped carrot and fry for a while.
Add the drained lentils, turmeric, black pepper and 1 liter of vegetable stock.
Cook over low heat until the lentils are soft. This takes about 30 - 40 minutes.
Add more water if necessary to make the soup a little thinner.
Step 2: Serve the soup
Remove the soup from the heat.
Mix the soup with a hand blender or leave it as is if you like a bite.
Serve the soup with some olive oil, a squeeze of lemon juice and finely chopped mint.
Afiyet olsun! ('Enjoy your meal')
This soup is also sometimes eaten during the most important meal of the day in Turkey, breakfast! Helin told us more about this.
200 grams of red lentils
1 white onion
1 winter carrot
1 tablespoon of olive oil
1 tablespoon of turmeric
0.5 tsp black pepper
1 liter of vegetable stock
Fresh mint (as a garnish)
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