This pureed Turkish red lentil soup is both flavorful & economical.
Mercimek Corbasi (Turkish Red Lentil Soup)
This pureed Turkish red lentil soup is both flavorful & economical.
Ingredients
- 3 Tbsp olive oil
- 1 large white onion ( small dice)
- 1 carrot (small dice)
- 1.5 cups red lentils
- 3 tsp Aleppo pepper
- 2 sprigs fresh thyme
- 1 tsp freshly ground black pepper
- 2 tsp cumin
- ½ tsp ground sumac
- 2 tsp salt
- 5 cups water
- Salt & freshly ground black pepper (to taste)
- 1 lemon (cut in wedges for garnish)
- Splash of olive oil (as garnish)
Instructions
- Heat olive oil in soup pot.
- Add onion and cook on medium-low heat for approximately 10 minutes, or until the onions are soft and translucent.
- Add carrots and cook for an additional 10 minutes.
- Add dry spices and continue to cook for an additional 2 minutes.
- Add the water and lentils and fresh thyme and bring liquid to a simmer.
- Cook lentils for 20-22 minutes covered.
- Remove lid, and stir contents to make sure nothing is stuck to the bottom of the pot.
- Continue cooking without the lid for an additional 10 minutes, or until the lentils are completely tender and soft.
- Adjust seasoning with salt & freshly ground black pepper.
- Puree the soup using an immersion blender or table-top blender.
- Serve hot, with crusty toasted bread, a splash of olive oil, and lemon wedges.
Notes
Red lentils cook fairly quickly compared to larger dried beans, which makes them an ideal ingredient for a quick pureed soup--with no overnight soaking required.
This pureed soup can be frozen and tastes wonderful re-heated.
This pureed soup can be frozen and tastes wonderful re-heated.
