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Yeşil Mercimek Çorbası | Turkish Green Lentil Soup
(0)
45 min
Quick
Knuspr-Küche
Ein wärmender Klassiker aus der traditionellen türkischen Küche: Grüne Linsen sanft geschmort mit aromatischem Gemüse, edelsüßem Paprika und Kreuzkümmel, vollendet mit aromatischer Minzbutter und frischer Zitrone.
Ingredients
Preparation method
Preparation
Rinse the lentils thoroughly in a sieve under cold running water and drain. Peel the carrots and cut into fine cubes. Peel and finely chop the yellow onion and garlic cloves.
Soup base & cooking
Heat the extra virgin olive oil in a large pot. Sauté the chopped onion and diced carrots over medium heat for about 4–5 minutes until translucent. Add the garlic, tomato paste, ground cumin, and sweet paprika powder, and toast for about 1 minute while stirring until a wonderful oriental aroma arises.
Add the drained lentils to the pot and pour in the hot vegetable broth. Season with fine table salt and ground black pepper. Bring everything to a boil, then reduce the heat and simmer the soup gently, covered, over low to medium heat for approx. 25–30 minutes until the lentils are soft and creamy.
Chef's tip
For an extra creamy texture, you can briefly blend about a third of the soup with an immersion blender at the end – this retains a nice bite while making the soup wonderfully smooth and creamy.
Pairs wonderfully with oven-fresh flatbread or crispy flatbread with sesame seeds.
35 min
Under an hour
