Recipe
Mercimek çorbası
Turkey's everyday red lentil soup — velvety, gently spiced with cumin and finished with fresh lemon at the table. On the stove in about half an hour.
- Preparation
- 10 minutes
- Cooking
- 25 minutes
- Total time
- 35 minutes
- Servings
- 4
Nutrition per serving
- Calories
- 326 kcal
- Protein
- 14.8 g
- Carbohydrates
- 43 g
- Fat
- 10.5 g
Ingredients
- Red lentils200 g
- Onion1 kom
- Carrot1 kom
- Potato1 kom
- Olive oil3 žlica
- Tomato paste1 žlica
- Ground cumin1 žličica
- Vegetable stock1200 ml
- Lemon (in wedges)1 kom
- Saltpo ukusu
Instructions
- 1
Finely chop the onion and dice the carrot and potato into small cubes.
- 2
Sweat the vegetables in olive oil over medium heat until the onion turns translucent, about 5 minutes.
- 3
Stir in the tomato paste and cumin and let them toast for a minute.
- 4
Add the rinsed lentils and the stock. Simmer uncovered for 20 minutes, stirring regularly so the lentils don't catch on the bottom.
- 5
Blend the soup directly in the pot with a stick blender until completely smooth.
- 6
Season with salt and serve hot, with lemon wedges to squeeze in at the table.
In the app
Cooking the way it should feel
One step on screen, a timer that keeps going, and clear progress until the dish is done.
