Türkiye · Türkiye
Mercimek Corbasi
Red lentils blend into a smooth soup with vegetables, mint and lemon.
Red lentil soup is the anchor of a Turkish meal, present at lunch and at dinner and again in the soup course of a long feast. The lentils collapse on their own, so the pot needs watching mostly for the vegetables rather than for the grain. Mint goes in near the end and the lemon is squeezed at the table by the diner, which is the point of it.
Ingredients
- dry red lentils200 g
- onion120 g
- carrot100 g
- peeled potato100 g
- tomato paste20 g
- olive oil20 ml
- water1200 ml
- dried mint1 g
- salt5 g
- lemon, cut into wedges1 piece
Directions
- 1
Rinse lentils until the runoff is mostly clear. Finely chop onion and cut carrot and potato into 1 cm pieces.
Lentils are clean and vegetables are evenly cut. - 2
Heat oil in a soup pot. Soften onion over medium heat for 5 minutes. Stir in tomato paste for 1 minute, then add lentils, carrot, potato, water and salt.
The tomato paste smells cooked, without scorching. - 3
Bring to a boil, then simmer partly covered for 25 minutes, stirring occasionally. Remove from heat and blend carefully with a fully submerged immersion blender. Stir in mint and serve with lemon wedges.
Lentils and vegetables are completely soft and the blended soup is smooth. For storage, refrigerate within 2 hours at 4°C or below; if the surroundings exceed 32°C, refrigerate within 1 hour.
Source: WorldBite Editorial · WorldBite Proprietary Editorial Content