Turkish Red Lentil Soup
Description
Lentils are edible seeds from the legume family and they are well known for their lens shape. Lentils are often categorized by their color, which can range from yellow and red to green, brown, or black. Red lentils break down faster than other lentils and cook quickly and this makes them perfect for soups. They have somewhat of a sweet and nutty flavor.
They are packed with B vitamins, magnesium, zinc, and potassium.
Lentils are made up of more than 25% protein, which makes them an excellent meat alternative. In addition, they are gluten-free, fat-free, and have low calories.
Turkish red lentil soup known as “mercimek corbasi” is one of the most popular soups in Turkish cuisine.
This traditional lentil soup recipe is one of my family’s favorites and it is simple, light, and comforting.
Ingredients
How to cook Turkish red lentil soup
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In a large pot, heat olive oil and add onion, carrot, flour, salt, and pepper. Saute for about 3-4 minutes stirring occasionally.
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Add washed lentils, hot water, and milk. Half cover and after it starts boiling turn the heat to medium-low. Simmer until lentils are soft, for about 15-20 minutes.
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Remove from the heat and puree the soup with a hand blender until the texture is smooth.
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Melt the butter in a small pan, add red pepper and dry mint. Pour the sauce on top of the soup, garnish with fresh mint, and serve.
Bon Appetit!
Note
1- Checking the soup’s consistency before removing it from heat:
Red lentils tend to absorb a lot of water so start with the right amount of water according to your lentil amount over medium-low heat. If you think that the soup is too thick, you can add more water before removing it from the stove. Or you can add potatoes at the beginning if you like your soup to be thicker.
2- Right way of soaking red lentils:
Unlike many other legumes, red lentils don't need to be soaked before cooking. Because they split and cook very quickly.
3- Mention the leftover handling:
If you have leftovers, store them in an airtight container and refrigerate them for up to 5 days. To reheat the soup, add ½ cup water and simmer over low heat stirring occasionally.
Serving suggestions:
This red lentil soup can be served as a light meal on its own or you can turn it into a complete meal as a starter with a main dish.
You can add fresh lemon juice on top if you want more flavor.
