Mercimek Çorbası (Turkish Lentil Soup)
Ingredients
- 3 tablespoons olive oil
- 1 large yellow onion
- 1 celery rib celery rib
- 1 carrot carrot
- 4 cloves garlic cloves garlic
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 2 tablespoons Turkish sweet pepper paste
- 250 g dried red lentils
- 8 1/2 cups vegetable stock
- 2 lemons lemons
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/3 cup butter
- 2 teaspoons olive oil
- 2 teaspoons pul biber
- 6 tablespoons Greek yogurt
- 6 tablespoons croutons
- 1/4 bunch parsley
Shop ingredients
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Instructions
- Heat 3 tablespoons olive oil in a large pot (4 quarts or larger) over medium heat. Add the onion and cook, stirring occasionally, for 3 minutes. Add the celery, carrot, and garlic and sauté until the vegetables soften, about 5 minutes.,Simply Recipes / Mihaela Kozaric Sebrek
- Add cumin and oregano and stir the spices into the vegetable mixture. Add the tatli biber salçasi and stir until evenly distributed.,Simply Recipes / Mihaela Kozaric Sebrek
- Add the lentils to the pot and stir to distribute evenly into the vegetable mixture. Add the vegetable stock and stir. Let the soup come to a boil.,Turn the heat to low, place the lid on the pot, and let the soup simmer until the lentils and vegetables are tender, about 20 minutes.,Simply Recipes / Mihaela Kozaric Sebrek,Simply Recipes / Mihaela Kozaric Sebrek
- Remove the soup from the heat. Use an immersion blender to purée the soup, or work in batches and purée the soup in a blender with the lid cracked.,Add lemon juice, salt, and pepper to taste.,Simply Recipes / Mihaela Kozaric Sebrek
- Heat a small saucepan over medium heat and add the butter. Cook the butter until just beginning to turn golden brown, about 3 minutes. Remove from the heat and add 2 teaspoons olive oil and 2 teaspoons pul biber. Stir to combine.,Simply Recipes / Mihaela Kozaric Sebrek,Simply Recipes / Mihaela Kozaric Sebrek
- Ladle the soup into bowls. Add 1 tablespoon of Greek yogurt on the top of each soup, followed by croutons, a drizzle of the pul biber butter, and a sprinkle of chopped fresh parsley and extra pul biber. Serve.,Leftovers can be stored in an airtight container in the fridge and eaten within 5 days or frozen for up to 3 months. Reheat the soup in the microwave or in a saucepan on low heat.,Did you love the recipe? Leave us some stars below!,Simply Recipes / Mihaela Kozaric Sebrek,Simply Recipes / Mihaela Kozaric Sebrek
Source
Original recipe: View Original
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