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Yeşil Mercimek Çorbası | Turkish Green Lentil Soup
(0)
35 min
Under an hour
Knuspr-Küche
Aromatischer Seelenwärmer aus der türkischen Küche: Feine grüne Linsen, sanft geschmort mit Karotte, Zwiebel und Kreuzkümmel in kräftiger Gemüsebrühe, veredelt mit schäumender Minz-Paprika-Butter und frischem Zitronensaft. Einfach, nahrhaft und wunderbar würzig.
Preparation method
Preparation & sautéing vegetables
Thoroughly rinse the green lentils in a sieve under cold water and let them drain. Finely dice the onion and garlic cloves. Peel the carrot and cut it into small cubes.
Heat 2 tbsp of olive oil in a large soup pot. Sauté the diced onion and carrot over medium heat for about 3–4 minutes until translucent. Add the garlic and 2 tbsp of tomato paste and sauté briefly until wonderfully fragrant.
Simmering the soup
Add the rinsed lentils to the pot. Season with 1 tsp of ground cumin, 1 tsp of sweet paprika powder, 1 tsp of salt, and a pinch of black pepper.
Chef's tip
Traditionally, Yeşil Mercimek Çorbası is often topped off with a handful of Turkish egg noodles (Erişte) – simply add these directly to the soup 10 minutes before the end of the cooking time.
The lentil soup is great for meal prep and tastes almost more aromatic when reheated the next day. If needed, simply add a little hot water or broth.
35 min
Under an hour
