Name: Mercimek çorbası
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Cuisine: Turkey
Ingredients: 250 g red lentils; 1 potato, diced; 1 carrot, diced; 1 onion, sliced; 2 garlic cloves, chopped; 1 tbsp tomato purée; 2 tbsp olive oil (or 1 of oil and 1 of butter); 1 tsp dried mint; 1 tsp paprika; 1.2 L water or stock; Salt and pepper; Lemon, fresh mint and Aleppo pepper, to serve

Question 1

Do red lentils need soaking?

Accepted Answer

No, split and hulled, they cook in about thirty minutes and break down on their own, which is exactly what gives the soup its velvety body. A rinse under cold water is enough, removing surface starch and cutting down the foam at the start.

Question 2

Why is the dried mint added early rather than at the end?

Accepted Answer

Dried mint releases its aroma into hot fat, like the paprika, so it perfumes the whole pot. Fresh mint goes on at serving time. The two play different roles and are not interchangeable.

Question 3

The soup is too thick the next day. How do I fix it?

Accepted Answer

Red lentils keep absorbing liquid as they cool, which is normal. Loosen it with water or hot stock while reheating gently, then check the salt, which will have concentrated. Add the lemon only afterwards, in the bowl.

Mercimek çorbası

Method

Nutrition · per serving

Frequently asked questions

Have you cooked this dish?

More recipes from Turkey

Sigara Böreği

Menemen

Red lentil köfte (mercimek köftesi)