This soup is heavenly and much like you’ll receive at any real Turkish restaurant. It’s lively flavors and a beautiful mild warmth. I make a large batch and eat it for lunch with crusty bread and salad that the whole week. Turkish lentil soup recipe have a great deal of nutritional benefits and they are also very easy to utilize. I suggest you always retain some red peas on your pantry since they create a fantastic quick weeknight dinner.
2 tbsp olive oil
1/2 onion, diced
1 tsp garlic, minced
1/4 cup diced tomatoes, drained
5 cups chicken stock
1/2 cup red lentils
1/4 cup fine bulgur
1/4 cup rice
2 tbsp tomato paste
1 tsp paprika
1/2 tsp cayenne pepper (Optional)
1 tbsp dried mint
salt and ground black pepper to taste
Heat the olive oil in a large pot over high heat. Cook and stir the onion in the hot oil before it starts to soften, about two minutes. Stir the garlic to the onion and cook another two minutes. Add the diced tomatoes to the onion mix; continue to cook and stir fry the following 10 minutes.
Pour in the chicken stock, red lentils, bulgur, rice, tomato paste, paprika, cayenne pepper, and mint into the tomato mix; year with salt and black pepper. Bring the soup to a boil, reduce heat to medium-lowcook at a simmer until the lentils and rice are cooked through, about half an hour.
Pour the soup into a blender to no longer than half complete. Gently hold the lid in position and carefully begin the blender, employing a couple of quick pulses to acquire the soup going before leaving it on to puree. Puree in batches until smooth; pour into a serving dish. Alternately, you may use a stick blender and puree the soup at cooking.
Red lentils have a tendency to consume a great deal of water so be sure to add enough water into the soup. Start with cups and add more water if necessary. And as you may want to add more water, then please taste the soup before serving to be certain that you’ve added salt and pepper.
Mercimek corbasi is served fresh and hot. In case you have leftovers, then just store it in an airtight, rather glass container and refrigerate for up to 3 times. To serve, reheat the soup into a sauce pan using 1/2 cup water and simmer over moderate heat until fully heated through. Serve with a fresh lemon to get more taste.