Turkish Lentil Soup (Mercimek Çorbasi)

Turkish Lentil Soup: Red Lentils, Onion, Carrot, Garlic, Vegetable Stock, Tomato Purée, Cumin, Paprika, Salt, Pepper, Olive Oil

Turkish Lentil Soup: Red Lentils, Onion, Carrot, Garlic, Vegetable Stock, Tomato Purée, Cumin, Paprika, Salt, Pepper, Olive Oil, Mint (Picture by Rachel)

Turkish Lentil Soup (Mercimek Çorbasi)

This soup is lovely, especially if you add lemon juice from a lemon wedge.

Ingredients

2 Tbsp Olive Oil

1 medium sized Onion, diced

1 large Carrot, diced

2 cloves Garlic, minced

2 Tbsp Tomato Purée

1 tsp Ground Cumin

1 tsp Paprika

1 c. Red Lentils, rinsed and drained

4 c. Vegetable Stock

Salt and Black Pepper

Fresh Mint and Lemon Wedges, for garnish

To Prepare

Heat the Oil over medium heat in a large pot. Sauté the Onion. When the Onion is almost done, add the Garlic, Carrot, Cumin, Paprika, and Tomato Purée. Toss until the ingredients are covered in seasoning and cook for 5 minutes. Add the Lentils and Stock, and bring to a boil. Reduce heat and simmer for 25 minutes, or until the Carrots and Lentils are tender. Remove from heat and let cool for a few minutes. Purée with a hand blender until the carrots and onions are blended. Sprinkle with fresh Mint and serve with Lemon Wedges on the side.

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s