Turkish Red Lentil Soup Kirmizi Mercimek Çorbasi Recipes

RED LENTIL SOUP

Steps:

• Heat 2 tbsp. butter on your medium pot, add your one chopped onion and saute until tender.
• Add 1/2 tbsp. tomato paste to the onions and saute a little more
• Add 1 cup of red lentil, 1 chopped potato, 1 chopped carrot to your pot. Pour 4 cups of water on, cover a lid on your pot and cook your soup until the vegetables soften 30-40 minutes.
• When the soup is cooked, turn off your heat and stir your soup with your hand blender until it gets very smooth.
• Add your 1 tsp. black pepper, 1 tsp. ground red pepper, 1/2 tsp. ground cumin, salt and stir until combined. At this point you can add some more water (about 1/2 - 1 cup) of water if you want the consistency of your soup thinner.
• Make your butter sauce in another sauce pan and pour onto your red lentil soup.

TURKISH RED LENTIL SOUP RECIPE (MERCIMEK CORBASI)

Steps:

• Heat olive oil in a pot over medium heat.
• Saute onion until golden. Add tomato paste and cook for a minute.
• Add in carrots and cook for a couple of minutes.
• To the onion and carrot, add the red lentils, salt, pepper, cumin, Aleppo pepper and black pepper. Stir well and cook for a minute.
• Pour in the water and bring the soup to simmer. Cook covered on medium heat for 20 minutes. Uncover and cook for another 10 minutes until the lentils are completely cooked.
• Blend the soup in the blender or using an immersion blender until it's creamy and smooth.
• Serve warm with a squeeze of lemon.

TURKISH RED LENTIL SOUP

Steps:

• Place the red lentils in a colandar and rinse.
• Sift through to remove and debris or damaged beans.
• Place the washed and cleaned lentils into a medium pot with the stock, potatoes, onions and paprika.
• Bring the pot to a boil and reduce to a simmer.
• Loosely place a lid on the pot leaving slightly ajar as to allow some evaporation.
• Cook for 40-40 minutes until the lentils are tender.
• Add salt and pepper to taste.
• Place all but 1 cup of the soup into a blender or food processor and blend briefly.
• Return blended soup to the pot with the reserved cup of soup.
• Heat through.
• Serve.

TURKISH RED LENTIL SOUP WITH MINT

Steps:

• Heat the olive oil in a large pot over high heat. Cook and stir the onion in the hot oil until it begins to soften, about 2 minutes. Stir the garlic into the onion and cook another 2 minutes. Add the diced tomatoes to the onion mixture; continue to cook and stir another 10 minutes.
• Pour in the chicken stock, red lentils, bulgur, rice, tomato paste, paprika, cayenne pepper, and mint to the tomato mixture; season with salt and black pepper. Bring the soup to a boil, reduce heat to medium-low, and cook at a simmer until the the lentils and rice are cooked through, about 30 minutes.
• Pour the soup into a blender to no more than half full. Firmly hold the lid in place and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth; pour into your serving dish. Alternately, you can use a stick blender and puree the soup in cooking pot.

KIRMIZI MERCIMEK ÇORBASı | TURKISH RED LENTIL SOUP

Steps:

• In a large saucepan with a lid, add the olive oil over a medium heat and add the onions - fry for a few minutes until soft (no need to brown)
• Add the garlic and celery and fry for another few minutes until just before the garlic starts to brown
• Add the red lentils and stir well for a few minutes to warm the lentils
• Add all the spices and combine well for a couple more minutes to wake up the spices
• Add the tinned chopped tomatoes and stir
• In a jug pour in the hot water and add the vegetable bouillon, then add to the saucepan carefully and stir well
• Once the soup starts to boil, simmer for around 25 minutes and cover until the lentils are cooked. Stir occasionally and add a few splashes of water if you see the soup is a little too thick
• After 20 minutes, season with a little salt and pepper to your tasting and add the lemon juice and stir, cook for a few more minutes covered
• Carefully remove the saucepan from the heat and set aside with the lid on for 10 minutes or so for the soup to cool slightly
• In a food processor, carefully transfer the soup using a spoon or ladle, and whizz up for 30 seconds at a time until the soup is creamy (If you see it's a little thick, add a few splashes of hot water and this will loosen it)
• Serve immediately or cover and cool then store in the refrigerator for a couple of days. Just make sure it is hot and cooked through when reheated.
• Enjoy with a dollop of Greek/Turkish yoghurt on top and some coriander leaves and enjoy with a side of warm bread to mop it all up!

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.