Turkish Red Lentil Soup
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.
Prep: 5 mins
Cook: 25 mins
Total: 30 mins
- 1 small onion
- 1 small carrot
- 1 small potato
- 3/4 cup red lentils
- 1 teaspoon ground cumin
- 6 cups (1 1/2 liters) water
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons unsalted butter, or margarine
- 1 tablespoon all-purpose flour
- Hot pepper flakes, for garnish
- Gather the ingredients.
- 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 pureeing 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.