The mercimek çorbası is one of the most common soups in Turkey, you can find it in almost every restaurant and it’s typically served as the starter of a meal. When I have leftovers I also eat the soup for the breakfast. Especially in the rainy days of autumn it is a comforting and warming meal.
For vegetarians and vegans lentils are a great source of protein and a healthy food. They are also rich in essential amino acids, dietary fiber, B vitamins and minerals and they provide a good amount of iron. I have many good reasons to cook my recipe of the Turkish lentil soup.
- 1 cup red lentils
- 1 carrot
- 1 potato
- 2 gloves of garlic
- 1 – 1½ liter water
- Sunflower oil
- Salt, red pepper flakes, dried mint
- Fresh parsley and lemon are optional
- Soak the red lentils in warm water, while the preparation time. Peel and chop the carrots, potatoes and garlic.
- Heat the oil in a deep pan, add the carrots and potatoes and fry them for about 5 minutes. Then add the lentils, garlic and water, cook everything until they vegetable and lentils get soft. Blend the soup and season to taste with salt, red pepper flakes and dried mint.
- Serve the soup, if you want with fresh, chopped parsley and fresh lemon juice.
Do you have any favorite lentil recipes?
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