This recipe for Mercimek çorbasi has been with me for about 30 years. Because Turkish soup with red lentils is one of my favorite soups. Not only because it tastes irresistibly good to me, but also for personal reasons.
Mercimek çorbasi was first cooked to me by a friend in the late 80’s. I was blown away after the first spoonful. The taste of the soup is irresistible to this day. I also like the smell of a little lemon. And I like to eat legumes anyway.
The day after dancing the night away at Berlin parties, concerts, or club nights, we sat in the kitchen around 4:00 pm at the earliest and cooked Mercimek çorbasi. Then I enjoyed spooning by spoonfuls of yoghurt. The station wagon breathed life into us once again and we enjoyed the familiar and warm happiness. Then we went to the sofa – we know very well that there is still soup. Can you imagine some delicious Turkish dishes? Then look here:
Mercemic I mean, by the way, lentils and corbasi Just a soup, just as a tip for your next visit to a Turkish restaurant. The classic Turkish salad recipe beyaz and Mercimek çorbasi both come from Noriamy friend’s mother. However, there is one difference from the original. We always sweetened lentils, onions, and garlic with white wine.
By the way, lentils are considered one of the oldest cultivated plants in the world. It has been adapted to regional taste and preparation preferences for thousands of years. It’s full of fiber, protein, and nutrients like magnesium, zinc, and iron. So Mercimek çorbasi is all you need after a night of dancing.
Turkish Lentil Soup Specialty: Mercimek çorbasi
Colorful, healthy and delicious: Mercimek çorbasi . Turkish Stew
Wash the lentils and drain well. Cut leeks and garlic into small cubes and fry in olive oil. Add lentils and cumin and stir. Solve in white wine after 1-2 minutes and reduce. Fill in the tomatoes and broth.
Season the soup with dried cayenne pepper (if you like it spicy), salt and pepper. Simmer on low heat for 20-25 minutes. Meanwhile, finely chop the parsley leaves. Slightly salt the yoghurt and mix it with a few drops of olive oil.
Then puree the finished soup with a hand mixer and season again with salt, pepper and fresh lemon juice. Garnish with parsley leaves and a piece of yogurt and serve with the remaining yogurt.