Turkish•healthy
Mercimek Çorbasi (Turkish Red Lentil Soup)
Spicy red lentil soup with potato, onion and carrot flavors.
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 cup red lentils (rinsed well)
- 1 medium onion (diced)
- 1 clove garlic
- 1 medium carrot (chopped)
- 1 small potato (chopped)
- 1 tsp red pepper flakes
- 1 tsp cumin
- 1 tsp black pepper
- 2 teaspoons dried mint
- 1½ teaspoons salt (or to taste)
- 6 cups water
- 2 tablespoons olive oil
- 1 tablespoon tomato paste
- 1 teaspoon paprika
- 1 teaspoon dried mint
Instructions
- 1
Combine lentils, onion, garlic, carrot, potato and spices in a large pot. Pour water over them. Cook it uncovered until it boils over medium high heat.
- 2
Bring the heat to medium low and let it simmer, stirring occasionally until everything is tender.
- 3
Blend it until smooth using an immersion blender (aka hand blender) or a food processor. Put it back over the lowest heat and let it simmer for about 5 minutes.
- 4
For the olive oil sauce, put olive oil, tomato paste, paprika and dried mint in a sauce pan. Mix them well and cook for 30 seconds or so.
- 5
Either pour the sauce in the pot and stir everything well or pour it over the bowls when serving.