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Mercimek Çorbası | Turkish Red Lentil Soup
4
(1)
30 min
Quick
Knuspr-Küche
Samtige, wärmende Mercimek Çorbası: Der türkische Suppenklassiker aus roten Linsen und feinem Gemüse, gekrönt von aromatischer Minz-Paprika-Butter und frischer Zitrone.
Preparation method
Preparation & Sautéing
Roughly dice the onion, garlic, carrot, and peeled potato. Rinse the red lentils thoroughly in a fine-mesh sieve under cold running water until the water runs clear.
Heat the olive oil in a large soup pot over medium heat. Gently sauté the onion, carrot, and potato for 3–4 minutes. Add the garlic, tomato paste, and ground cumin, and cook stirring for about 1 minute until a wonderful aroma arises.
Simmering & Pureeing
Add the rinsed red lentils to the pot and pour in the hot vegetable broth. Season with salt and black pepper, and bring everything to a boil.
Chef's tip
Traditionally, Mercimek Çorbası is drizzled with plenty of fresh lemon juice before taking the first spoon – the fresh acidity perfectly enhances the creamy lentil flavour.
For a vegan version, simply replace the butter in the topping with good olive oil.
35 min
Under an hour
