Rusticredlentilsoupmahlutacorbasi Recipes

RUSTIC RED LENTIL SOUP (ONLY 4 INGREDIENTS)

Steps:

• Cook onions until very soft, (about 5 minutes)in a medium size (2.5L) pot, with a little extra virgin olive oil.
• Add chicken cubes, lentils, and tomato paste.
• Turn the heat on high and add 8 cups of water and bring to a boil.
• Reduce heat to medium and cook for 30 minutes and soup has reduced significantly.
• Serve warm with Italian crusty bread or flatbreads.

RED LENTIL AND BULGUR SOUP - MERCIMEK CORBASI

Steps:

• Melt 2 tbsp butter in a pot over medium heat. Add cumin, garlic and onions and cook until onions are soft. Meanwhile, blanch the tomatoes and peel.
• Increase heat, and add tomato paste. Cook about 3 minutes until the paste darkens. Meanwhile, finely chop the tomatoes.
• Add tomatoes, broth, lentils, bulgur, and 4 cups of water. Bring to a boil, then simmer for 45 minutes over low heat. When the lentils are tender, season with salt and pepper to taste.
• Meanwhile, melt remaining 3 tbsp butter in saucepan. Remove from heat and stir in mint and paprika. Serve soup in bowls and drizzle with seasoned butter.

TURKISH RED LENTIL SOUP (KIRMIZI MERCIMEK ÇORBASI)

Steps:

• In a large pot, bring to a boil 10 to 12 cups of water; add lentils, 2 teaspoons salt, cover and reduce heat, letting simmer for 30 minutes.
• Meanwhile, heat another pot, over medium heat, and add onions, cover with olive oil, and 1 teaspoon salt; once it begins to sizzle, reduce heat to low and cover for about 5 minutes.
• To the second pot, add bulgur, pepper, cayenne, and cumin; stir until lightly browned.
• Add tomatoes, tomato paste, parsley, and 4 cups chicken broth; bring to a boil, cover, reduce heat and simmer 15 minutes.
• Pour the contents of the second pot into the large soup pot with the lentils; cover and simmer until the bulgur and the lentils are soft, about an additional 40 minutes.
• You may add additional water if you like a thinner soup (as we do).
• Stir in lemon juice or vinegar; serve a dollop of yogurt with each serving, if desired.

RUSTIC RED LENTIL SOUP (MAHLUTA CORBASI)

Steps:

• Sauté onion in butter over medium heat for 2 minutes until softened, not browned. Add garlic and sauté an additional minute. Add lentils and 2 cups water; stir. Cover, turn heat down to medium low and cook 30 minutes until lentils are almost tender and water has almost cooked out. Add the chicken broth, tomato paste, cumin, salt and pepper. Cook another 30 minutes.
• Puree soup with an immersion blender or use a food processor or stand blender. Strain into pot and add crushed red pepper flakes and oregano; cook 10 minutes or longer to desired degree of spiciness and heat. Soup will become more spicy and hotter the longer you cook the red pepper flakes. Add water if soup is too thick (for your taste, I like it relatively thin).