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Yeşil Mercimek Çorbası | Turkish Green Lentil Soup
(0)
50 min
Under an hour
Knuspr-Küche
Ein herzhafter, aromatischer Klassiker der türkischen Hausmannskost: Grüne Linsen sanft gekocht mit buntem Wurzelgemüse, feinem Kreuzkümmel und fruchtigem Tomatenmark. Abgerundet mit frischem Zitronensaft und Minze – wärmend, nahrhaft und wunderbar alltagstauglich.
Ingredients
Preparation method
Preparation & Sautéing
Rinse the green lentils thoroughly under cold water in a fine sieve and drain. Peel the onion, garlic, carrots, and potato and cut into fine dice.
Heat the olive oil in a large pot over medium heat. Sauté the diced onion for 2–3 minutes until translucent. Then add the garlic, carrots, and diced potato, and sauté for another 3 minutes while stirring.
Add the tomato paste, sweet paprika powder, and ground cumin to the pot and toast briefly for about 1 minute until the aromas intensify.
Chef's tip
For an extra aromatic touch, you can briefly foam 1–2 tbsp of butter or olive oil with a little paprika powder and dried mint in a small pan and drizzle over the soup before serving.
The soup tastes even better the second day after the flavors have infused, making it perfect for meal prep. If needed, simply add a little water or broth when reheating.
35 min
Under an hour
