Lentils have a very rich protein content. Due to the fact that lentils have been a vital food source in Asia Minor since Neolithic times. So Turkish Red Lentil Soup is potentially Turkey’s most popular soup. People those live in Turkey enjoy the soup not only for lunch and dinner but also for a hearty breakfast in Anatolia. So imagine how breakfast with red lentil soup could be delicious!
That would be a wise thing to add carrots and potatoes to this easy, delicious and healthy soup. During the cold winter days and months, you can strengthen your immune system against any flu or cold thanks to this healthy and quite delicious Turkish soup. Moreover, you may enjoy the lovely colours of red lentils. You will be amazed by seeing the lovely colours consist of a wonderful combination of carrots and potatoes. As Turkish people do in Southern Turkish cooking, the addition of cumin and red pepper flakes add a wonderful, energising flavour in addition to its other benefits. It is strongly recommended that you make a big batch and freeze some because it freezes convincingly very well.
Turkish red lentil soup or mercimek çorbası 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.
Ingredients of Turkish Red Lentil Soup (Kırmızı Mercimek Çorbası)
With the following ingredients, you can serve the soup for up to 6 people. On the other hand, the preparation time takes you 15 minutes and 40 minutes for cooking time include.
- 250gr/9oz/generous 1 cup red lentils, rinsed and drained
- 15ml/1tablespoon long-grain rice, rinsed and drained
- A medium onion, finely chopped
- 1 medium carrot cut in small cubes
- 1 medium potato, peeled and cut in small cubes
- 1.2lt/2 pints/5 cups hot water
- 15ml/ 1 tablespoon olive oil
- 15ml/1 tablespoon butter
- 1 ½ teaspoon ground cumin
- 1 teaspoon (or more!) red pepper flakes
- Juice of ½ lemon
- Salt and pepper to taste
How to Cook Turkish Red Lentil Soup
1- Gather the ingredients.
2- Peel and coarsely chop the 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.
4- 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.
7- If the soup seems too thick add a little more water. Serve hot with chunks of crusty bread and a wedge of lemon.
Enjoy your soup and please feel free to share your comments!