The recipe for the Turkish red lentil soup Mercimek Çorbasi is quite easy,
but nevertheless it´s a real culinary delight. Just served with Turkish bread,
the lentil soup is substantial, warming and sooooo delicious.
© The Foodist
Image: Mercimek Çorbasi Turkish Lentil Soup
Photographer: Anuparp Ratanakhon
Recipe: Turkish Lentil Soup (Mercimek Çorbasi)
200 g red lentils
4-5 garlic cloves
1-2 stems pascal celery
1 l vegetable broth
2 tablespoons butter or ghee (clarified butter)
1 teaspoon dried mint (Nana mint)
1 teaspoon paprika powder noble sweet
1/2 -1 teaspoon Cayenne pepper or turkish chili mix (Pul Biber)
freshly ground black pepper
Chop carrot, potato, onion, celery
and garlic in small pieces and caramelize them in hot olive oil.
Add red lentils and fry them for 2-3 minutes.
then add broth and let it simmer for about 30 – 40 minutes.
Stir frequently !
Blend the soup in a blender and heat it again.
Melt ghee in a pan and froth up mint, paprika powder and Cayenne pepper
add this spice mix to the red lentil soup and serve it hot,
best with Turkish bread (pide) or pita.