SoupMain Course

Turkish Red Lentil Soup (Mercimek Corbasi)

Name: Turkish Red Lentil Soup (Mercimek Corbasi)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 portioner
Cuisine: turkish
Ingredients: 1,5 kop red lentil rinsed; 1 stk. yellow onion finely chopped; 1 stk. carrot peeled and finely chopped; 2 fed garlic minced; 2 spsk. olive oil; 1 spsk. tomato paste; 1 tsk. dried mint; 1 tsk. paprika; 6 kop water; 1 tsk. fine sea salt; 0,5 tsk. black pepper freshly ground; 1 stk. lemon cut into wedges

This comforting and hearty Turkish red lentil soup, known as Mercimek Corbasi, is a staple in Turkish cuisine. Made with simple, wholesome ingredients, it's naturally vegan and packed with flavor. A squeeze of fresh lemon brightens every spoonful.

En original opskrift af Forkin

Tid i alt: 45 min.
Portioner: 6
Sværhedsgrad: Nem
Pr. portion: 275 kcal

VeganskVegetariskGlutenfri

Klargøring

Ingredienser

1,5 kopred lentil, rinsed
1 stk.yellow onion, finely chopped
1 stk.carrot, peeled and finely chopped
2 fedgarlic, minced
2 spsk.olive oil
1 spsk.tomato paste
1 tsk.dried mint
1 tsk.paprika
6 kopwater
1 tsk.fine sea salt
0,5 tsk.black pepper, freshly ground

for serving

1 stk.lemon, cut into wedges

Udstyr

wooden spoon · large pot · cutting board · knife · immersion blender

Fremgangsmåde

Trin for trin

1
Heat the olive oil in a large pot or Dutch oven over medium heat.
Ca. 1 min.
2
Add the chopped onion and carrot to the pot and sauté until softened, about 5-7 minutes.
Ca. 7 min.
3
Stir in the minced garlic and cook for another minute until fragrant.
Ca. 1 min.
Kokkens note: Be careful not to burn the garlic.
4
Add the tomato paste, dried mint, and paprika to the pot, stirring well to combine with the vegetables.
Ca. 1 min.
Kokkens note: Cooking the tomato paste briefly helps deepen its flavor.
5
Pour in the water and add the rinsed red lentils, salt, and black pepper.
Ca. 1 min.
6
Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the lentils are very tender and have broken down.
Ca. 25 min.
Kokkens note: Stir occasionally to prevent lentils from sticking to the bottom of the pot.
7
Remove the pot from the heat. For a smoother soup, use an immersion blender to blend directly in the pot until your desired consistency is reached. Alternatively, carefully transfer portions to a regular blender and blend until smooth, then return to the pot.
Ca. 3 min.
Kokkens note: If using a regular blender, vent the lid to allow steam to escape and avoid pressure buildup.
8
Taste and adjust seasoning if necessary.
Ca. 1 min.
9
Serve hot with fresh lemon wedges for squeezing.
Kokkens note: A drizzle of chili oil or a sprinkle of Aleppo pepper can add a nice kick.

Pr. portion

Næringsindhold

72%Score

Kalorier: 275,1kcal
Protein: 15,8g
Kulhydrat: 41,8g
Fedt: 5,2g
Kostfibre: 7,9g
Sukker: 3,5g

Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.

Bevar den gode smag

Opbevaring

Store leftover soup in an airtight container in the refrigerator.

Genopvarmning

Reheat gently on the stovetop over medium-low heat, stirring occasionally, or in the microwave until warmed through. Add a splash of water or vegetable broth if the soup is too thick.