Turkish Red Lentil Soup Recipe (Mercimek Corbasi)
A wonderful creamy flavorful soup recipe you will want to make again and again
Servings 6
Calories 167kcal
Ingredients
- 1 cup red lentils rinsed and drained
- 1 Tablespoon long grain rice rinsed and drained
- 1 medium onion finely chopped
- 1 carrot peeled and cut into small pieces
- 1 medium potato peeled and cut into small pieces
- 5 cups water
- 1 Tablespoon olive oil
- 1 Tablespoon butter
- 1 ½ teaspoons ground cumin
- 1 teaspoon aleppo red pepper flakes plus more for garnish
- 1/2 juice of lemon plus a few lemon wedges for garnish
- Salt and black pepper to taste
Instructions
- In a heavy stock pot, add the olive oil, lentils, rice, onion, carrot, potato and water and bring to a boil.
- Once it has boiled skim off any froth that may arise.
- Reduce to simmer for about 30 minutes, stirring occasionally so the lentils do not stick to the bottom of the pan. Cook until the vegetables are tender and lentils are done.
- Using an immersion blender or a potato masher you should blend the lentils and vegetables together, unitl you get a creamy texture.
- Once, cooked add the lemon juice, butter, cumin and red pepper flakes plus salt and black pepper to taste, stir well.
- Ladle soup into individual bowls
- Serve with wedges of lemon, and red pepper flakes and olive oil for garnish.
- Enjoy with a nice piece of crusty bread.
Nutrition
Calories: 167kcal | Carbohydrates: 23g | Protein: 8g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 41mg | Potassium: 365mg | Fiber: 10g | Sugar: 2g | Vitamin A: 1874IU | Vitamin C: 3mg | Calcium: 37mg | Iron: 3mg