Turkish red lentil soup or mercimek çorbası (meyr-ju-MEK' chor-BAH- su') is a popular hearty soup, especially during the winter months. It's also an important part of breaking the daily fast during the month of Ramadan.
After the lentils and vegetables have been cooked and strained, let the soup continue to simmer slowly to get the best blend of flavors. For garnish, sprinkle with some hot pepper flakes, plain croutons or squeeze a few drops of lemon on top.
- 1 small onion
- 1 small carrot
- 1 small potato
- 3/4 cup red lentils
- 1 teaspoon cumin powder
- Salt and pepper to taste
- 6 cups (1 1/2 liters) water
- 2 tablespoons butter or margarine
- 1 tablespoon all-purpose flour
- Peel and coarsely chop onion, carrot, and potato and place into a large saucepan. Add the red lentils, cumin, salt and pepper to taste, and water. Bring to a boil then reduce the heat to low and cover.
- Let the mixture simmer slowly until the vegetables are very soft and the lentils fall apart. Remove the pan from the heat.
- To make a smooth mixture, press the contents through a fine wire mesh strainer using a wooden spoon, or process in your food processor or blender. Hand blenders (immersion blenders) are great for puréeing the soup right in the pot.
- In a small skillet, melt the butter or margarine and then add the flour. Stir the mixture for a few seconds then add it to the soup (don't let the flour burn).
- Stir well, then let the soup simmer on low for about 15 minutes. Adjust the seasonings to your taste.
- If the soup seems too thick add a little more water. Serve hot with chunks of crusty bread and a wedge of lemon.
More Turkish Soup Recipes
- Turkish Ezogelin Soup Recipe: This traditional Turkish soup is made with lentils, bulgur, and rice that are not puréed but left chunky for a hearty texture.
- Turkish Tarhana Soup Recipe: Another classic is this pretty pink soup made with tarhana, a dry powder made from plain yogurt mixed with crushed vegetables like onions, red peppers, and garlic. Clumps of this mixture are dried completely and then pounded by hand into a coarse powder. Crumbled tarhana can be stored for long periods to be used year-round.