Hearty Mercimek Çorbası
A traditional Turkish lentil soup full of flavor and nourishment, perfect for warming up on a chilly day.
Equipment
- Large Pot
- Immersion Blender
- Cutting Board
- Chef's Knife
- Measuring Cups and Spoons
Ingredients
Main Ingredients
- 1 cup red lentils rinsed
- 1 large onion, finely chopped
- 1 carrot, diced
- 2 cloves garlic, minced
- 1 tbsp tomato paste
- 1 tsp cumin
- ½ tsp paprika
- 4 cups low-sodium vegetable broth
- 2 tbsp olive oil
- to taste salt and pepper
- Juice of 1 lemon
Garnish
- fresh parsley, chopped
Instructions
- Heat olive oil in a large pot over medium heat. Sauté the chopped onion and garlic until soft and translucent.
- Add the diced carrot and tomato paste. Cook for 3-4 minutes until the vegetables begin to soften and the paste darkens slightly.
- Stir in the red lentils, cumin, and paprika, toasting them for about 1 minute to release their flavors.
- Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for 25-30 minutes until the lentils and vegetables are tender.
- For a creamier texture, blend half of the soup with an immersion blender and stir it back into the pot.
- Season with salt, pepper, and lemon juice. Garnish with fresh parsley before serving.
Notes
If the soup is too thick, add a splash of water or additional broth to reach your desired consistency.
Nutrition
Calories: 200kcalCarbohydrates: 30gProtein: 9gFat: 5gSaturated Fat: 1gSodium: 400mgPotassium: 500mgFiber: 8gSugar: 4gVitamin A: 120IUVitamin C: 15mgCalcium: 50mgIron: 3mg
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