Turkish Red Lentil Soup / Mercimek Çorbası
Description
From very simple ingredients, the Turkish Red Lentil Soup / Mercimek Çorbası soup is more than the sum of its parts. With layers of flavor from the oil heated dried mint, sweet-savory tomato paste, and a brightening splash of lemon at the end, it’s an amazing meal in a bowl that provides equal parts pleasure and nourishment.
Equipment
- Immersion Blender
- Pot
- Skillet
Ingredients
- 1 3/4 cups red lentils
- 10 cups / 2.5 liters water
- 1 large onion finely chopped
- 1 tablespoon tomato paste
- 3 tablespoons short grain rice like Arborio or Egyption rice, rinsed under running cold water and drained
- Salt to taste
- 3 tabespoons olive oi to sautee the onion
- 1/4 cup olive oil to temper the dried mint
- 1 tablespoon dried mint
- 1 heaped tablespoon Pul biber Aleppo pepper/ 0r paprkia : Pul biber is a coarsely ground red pepper with a mild smoky flavor and moderate heat. the best substitute is sweet paprika
- 1/2 teaspoon cayenne pepper optional, but recommended, feel free to adjust the hot level to your taste
Upon serving:
- Croutons optional, you can skip it to keep it gluten free
- lemon wedges upon serving
- Freshly grated black pepper
Instructions
- Heat the 3 tablespoons olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5 minutes or until the onion wilts. Add the tomato paste, water red lentil and rice. Bring to a boil, and spoon the scum as it appears, reduce heat to low and cover up. Cook, for 30 minutes.
- Make the mint- paprika oil: Warm the olive oil in a small skillet over medium low heat. Add the dried mint, pul biber or paprika and cayenne (if used) and sizzle just a few seconds, until it is fragrant and warm. Do not keep it long to avoid burning. Add it o the lentil soup and give a quick stir. Adjust salt to your taste preference!
- Puree the soup using an immersion blender until it is completely smooth.
- Serve with freshly grated black pepper, croutons, optional and lemon wedges to squeeze over the top! Sublime!
Video
Notes
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Note1: To make the croutons: Place 5 or 6 sliced white bread in the freezer for about 15 minutes, this will facilitate the cutting process. Remove from the freezer and cut into small cubes after discarding the edges. Bake in preheated oven to a brown golden color.
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Note 2: If you can manage spicy food, don’t skip the cayenne; they’ll tickle your throat every so often and give the soup a welcome depth. Feel free to adjust the hot level to your taste.
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Note 3: Cumin is one of the most important ingredients for making a delicious soup, but please neglect it here. Flavors are well balanced with the ingredients. After testing, I found that cumin will negatively overpower the whole flavor profile, specifically in this version.
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