Mercimek Corbasi - Turkish Lentil Soup

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Recipe by Mulefisk Wikified by Drimble Wedge


This is a Turkish classic that's become a staple in my cooking. It's easy to throw together, easy on the wallet, and very tasty.

Makes 2-3 servings

  • 1 medium sized onion
  • 1 tbsp tomato paste
  • 1 tbsp "aci biber sosu" (turkish hot pepper sauce), use 2 tbsp tomato paste if you can't find it.
  • 2 carrots
  • 1 cup turkish split red lentils (or whatever you can find, doesn't really matter)
  • 5 cups of water
  • 1 tsp salt
  • 4 tbsp olive oil
  • 1 tsp hot chili powder
  • Black pepper
  • 2 tsp paprika powder
  • Crushed red pepper

1. Chop the onion, heat 2 tbsp olive oil in a saucepan and fry until golden.

2. Add the tomato paste and pepper paste, and fry for a minute.

3. Add the pepper, chili powder, carrots, lentils and water.

4. Simmer with the lid closed on medium heat for about 20 mins, or until the lentils are soft.

5. Using a hand blender, blend the soup until smooth.

6. In a small saucepan, heat 2 tbsp olive oil over medium heat. Once the olive oil is hot, add the paprika powder and the red pepper flakes.

7. Serve the soup in a bowl and quickly add a little of the olive oil. (You have to be quick, otherwise the paprika burns and it gets bitter).

8. Goes great with some white fluffy bread. Enjoy!