Turkish lentil soup. Lentil soup Lentil soup Turkish cuisine

Lentils are the oldest member of the legume family. It is rich in proteins and carbohydrates. Brown lentils are added to meats and salads. Red lentils are very revered in Asian cuisine. Its spicy flavor is used by Easterners to prepare national dishes.

Turkish lentil soup “Mercimek Çorbası”

Ingredients

lentils (preferably red) – 100 gr.;
water – 1 l.;
olive oil – 100 ml;
white onion – 50 gr.;
carrots – 50 gr.;
lemon – 30 gr.;
mint – 3-4 gr. (you can use dried);
salt, red chili pepper, spices - to taste.

Preparation

Peel the carrots and onions and chop them finely. You can grate it on a medium grater.
Fry in hot olive oil until soft. The carrots need to darken.
Wash the lentils and throw them into the pan. We send fried vegetables along with oil to it. Pour in water and put on fire.
As soon as the soup boils, reduce the heat to low and cook with the lid closed for about 10 minutes.
At the very end of cooking, add spices, salt and a sprig of mint to the lentil soup.
Pour the finished soup into a blender and grind until pureed. Pour back into the pan and bring to a boil.
Serve with a squeeze of lemon juice and garnish with mint leaves and a slice of lemon.

This lentil soup recipe is easy to prepare.

This is a vegetarian dish rich in vegetable protein. If you wish, you can cook it in meat broth.

Ingredients

red lentils – 250 gr.;
potatoes – 100 gr.;
carrots – 50 gr.;
white onion – 50 gr.;
water – 2.5 liters;
tomato paste – 25 gr.;
butter – 5 g;
cumin – 3 g;
thyme – 6 gr.;
dry mint – 5 gr.;
salt - to taste.

Preparation

We clean and wash the vegetables. Cut the potatoes and carrots into small cubes, grate the onion on a medium grater.
Wash the lentils under running water until they become transparent.
Place the washed lentils and cooked vegetables into the pan. Fill with cold water only and put on fire.
As soon as the lentil soup boils, turn the heat to medium and cook for about half an hour. During this time, the vegetables should be completely cooked.
As soon as the vegetables are ready, add all the other ingredients to the lentil soup: tomato paste, butter, caraway seeds, thyme and mint. Salt to taste.
Bring the lentil soup to a boil and puree it in a blender.
Reduce the heat to low and continue cooking for another 10 minutes. Turn off the stove and let the lentil soup steep for the same amount of time.

Pour the hot soup into bowls and season with lemon juice if desired. The soup recipe is similar to the previous one, the only difference being that more vegetables are added to it.

Ingredients

red lentils (Mistral variety) – 200 gr.;
water – 1 liter;
olive oil – 100 gr.;
white onion – 70 gr.;
carrots – 100 gr.;
champignon mushrooms – 200 gr.;
salt and spices - to taste;
greens - for decoration;
baguette - for making croutons or croutons.

Preparation

Peel the vegetables and chop finely or three on a medium grater.
Pour oil into a frying pan and heat it. As soon as it is warm enough, reduce the heat and add the prepared vegetables to the pan. Simmer over very low heat, covered, stirring occasionally.
In the meantime, prepare the mushrooms for adding. We wash them and cut them into thin slices.
As soon as the vegetables are stewed, the carrots become softer and darken a little, the onions caramelize and also become soft, add mushrooms to them. We continue to simmer until the water that appears from the mushrooms evaporates. After this, simmer for about 10 minutes.
While the vegetables and mushrooms are being prepared, rinse the lentil grains until clean.
Take a thick-walled saucepan or cauldron. Place lentils there, add vegetables and pour in cold water. We send it to the stove.
As soon as our Turkish lentil puree soup has boiled, turn the heat to low and cook until tender (15-20 minutes) under a closed lid. The soup should literally drip.
At the end of cooking, add spices and salt to taste. Puree with a blender and simmer for another 5 minutes, stirring occasionally to avoid burning.
While the lentil soup is cooking, you can prepare croutons or croutons. The recipe is very simple. Cut the baguette into small cubes and fry in a drop of olive oil until crispy and golden brown. Croutons are cooked in the oven. You need to place the baguette cubes on a baking sheet and place them in a preheated oven, after sprinkling them with the same olive oil and, if desired, seasoning them with the spices that we use to prepare the soup.

Pour the hot soup into deep plates. Greens are best served in a separate bowl, just like croutons. Everyone will add them at will. You can leave a few slices of fried mushrooms and place them on top of the soup. This recipe makes it possible to prepare delicious Turkish lentil soup even for the holiday table.

This lentil soup recipe is quick and easy to prepare. Lentils, unlike their legume counterparts, cook much faster. But you definitely need to rinse it with clean water - then the taste will be much brighter.

Turkish soup has its own basic recipe. This is Merdzhimek Chorbasy. But if you add your own ingredients to it, such as vegetables, or cook it in meat broth, you will get a Turkish dish with original notes.

The puree soup, the recipe for which calls for cooking without adding potatoes, loses a little in texture. If you add at least one potato to this soup, it will become silky in texture, acquiring a “velvety” flavor.
Recipes for Turkish dishes, in particular soups, recommend the use of spices. They give them an ethnic touch. Always add cumin, saffron, thyme, turmeric - then your dishes will have an oriental flavor.

Lentils are popular and respected in the East. For some reason, Europeans do not attach much importance to it, although it is one of the oldest representatives of the legume culture. The protein content in lentils, especially red ones, is the highest. But it should be remembered that for people who have problems with the gastrointestinal tract, protein consumption is indicated in very small quantities or is contraindicated altogether.

Lentil soup is a classic dish of Turkish cuisine. This simple, nutritious dish was previously prepared by peasants and residents of small towns. Now it is included in the menu of the best restaurants in Europe. Lentils are rich in vitamins, protein and fiber, suitable for baby and diet food. How to properly prepare Turkish soup?

Ingredients

Bulb 1 piece(s) Carrot 1 piece(s) Red lentils 250 grams Chicken broth 1 liter Butter 1 tbsp.

Number of servings: 4
Cooking time: 20 minutes

Mershimek Chorbazi: Turkish lentil soup

The traditional rural recipe is called “mershimek chorbazi”. It is based on chicken broth and lentils pre-soaked overnight. For preparation you will need:

· 1 large onion;

· 1 large carrot;

· 250 g red lentils;

· 1.5 liters of chicken broth;

· 1 tbsp. l. butter;

· salt, pepper, cumin to taste.

The composition is given for 4 servings. It is better to cook the broth from the bones and skin left over from fried or baked chicken.

Finely chop the onions and carrots and fry them in a cauldron in oil until soft. The onion should become transparent, but not browned. Pour in the broth, add lentils and cook over low heat until completely softened. Grind the whole mass in a blender. Season with salt, pepper and cumin to taste. Turks love to sprinkle the soup with paprika when serving. A great addition is crispy bread and lemon wedges.

Turkish Lentil Soup: Vegetarian Option

High in calories and protein, legumes are perfect for a vegetarian menu. Meat broth is not used, and garlic and spices add piquancy to the dish. You need to prepare the following ingredients:

· 150 g lentils;

· 1 tsp. vegetable oil;

· 1 medium chopped onion;

· 3 cloves of garlic, chopped;

· 1 medium carrot, chopped;

· 0.5 tsp. cumin powder;

· 0.5 tsp. paprika powder;

· 0.5 tsp. dried oregano;

· 0.5 tsp. black pepper;

· 1 chopped tomato;

· 1 tbsp. l. tomato paste;

· 1 tbsp. l. chopped mint leaves;

· 2.5 cups of water or vegetable broth.

Products are designed for 2 servings. Lentils need to be soaked overnight.

Heat the oil in a thick-walled saucepan. Add onion and garlic and sauté for 5 minutes. Add carrots and spices and cook for 3 minutes. Add tomatoes, tomato paste, mint, simmer for 2 minutes. Pour in water, add lentils. Cover loosely with a lid and cook until soft. Season to taste with salt and spices. After cooling slightly, grind with a blender. Serve in bowls with lemon juice, a few drops of olive oil and a fresh mint leaf. Served with toasted bread.

Ready Turkish soup can be stored in the refrigerator for several days. It is equally good for breakfast, lunch and dinner.

For those who have always dreamed of cooking something from Turkish cuisine at home, we recommend starting with Sultan Mahmut soup. This Turkish lentil soup is a real treat and is also very healthy. In the old days, it was believed that Turkish children must eat it during the cold season to strengthen their immunity. Nowadays it is also popular among locals. We invite you to prepare this delicious Turkish lentil soup using a universal recipe!

Ingredients for cooking:

Potatoes - 1 piece;
Onion - 1 piece;
Water - 1 l;
Butter - 1 tbsp;
Olive oil - 1 tbsp;
Lentils - 100 g;
Carrots - 1 piece;
Salt - a pinch;
Celery - 1 piece, root part;
Dried mint - 1 tsp;
Parsley - 5 sprigs;
Ground red pepper - to taste;
Ground paprika - to taste;

Preparation steps:

Peel the potatoes and celery, cut into cubes and place in a bowl of salted water.
Peel the carrots and cut them into slices, add them there.
Then lightly fry the onion in olive oil. Take a pan, pour water and put fried onions and washed lentils in it, and add salcha (can be replaced with tomato paste) and cook over medium heat.
When the lentils begin to boil, add potatoes, carrots and celery. Cook until vegetables are done.
Place chopped parsley, mint, a pinch of ground red pepper, a pinch of sweet ground paprika and butter in a separate bowl.
Place on the heat for a few seconds, stirring slightly. Add this mixture to the soup pot or plate before serving.
The soup has a rich taste, it is very appetizing and also healthy. Once you make it once, you'll want to do it again.

On my last trip to Istanbul, I got hooked on local red lentil soup. Now I'm looking for that same taste! In all cafes, restaurants and eateries for locals on the menu soup will be called Çorba (translated as soup). And they will serve you lentil soup. It is hot, very tasty and a little spicy. Even sweets didn’t attract me as much as this soup.

In search of a recipe with “that” taste, I came across this blog. The soup recipe from this blog was delicious, but still a little different from what we were served in Istanbul.

I didn't add potatoes to the soup because... there was no time to follow him anymore. I don't think its presence will greatly affect the taste or consistency.

For about 6 servings:

500 g red lentils
1 medium onion
1 medium carrot
1 medium potato
1 clove of garlic
1 tbsp. tomato paste
4 tbsp vegetable oil
70 g butter
1 tsp dried mint
1 tsp paprika
salt to taste
lemon

Lentils should be washed in water before cooking.

Finely chop the onion and carrots. Also cut the potatoes into small cubes if you use them. Heat the pan over high heat, pour in vegetable oil and heat it a little. Fry the onion in this oil until slightly golden. Add carrots and potatoes, stir and fry for a couple more minutes. Add chopped garlic.

When a bright garlic smell appears, add tomato paste and stir. Pour lentils and mix well again.

Pour in water and bring to a boil over medium heat (or slightly above medium). Cook covered for about 25 minutes. After this time, do not forget to taste the lentils and potatoes to see if they are done.

When soup When ready, use an immersion blender to puree it. Add salt and ground black pepper to taste.

Separately, melt the butter in a small enamel bowl, frying pan or ladle. Add paprika and dried mint, mix. Remove from heat.

Pour the soup into bowls, pour a little paprika and mint sauce over it. Serve with a slice of lemon.

Before starting your meal, squeeze a little lemon juice into a plate.

You can garnish with fresh mint leaves, it will add a nice touch to the soup. It is also better to serve this soup with bread rather than store-bought bread.

It's very tasty, try it!

Bon appetit!

Turkish red lentil soup has a very pleasant refreshing taste thanks to mint and lemon. There are several options for preparing it. Sometimes it is prepared with potatoes, onions and carrots. But the simplest option of lentils, tomato, mint, lemon and seasonings, personally, this option, in my opinion, is the most successful.

Prepare the necessary products.

Rinse the lentils well.

Pour cold water over the lentils and bring to a boil. Skim off the foam.

Reduce heat to low and cook lentils for 30-40 minutes.

Pour olive oil into a small saucepan and place on heat. Add flour and fry a little. Stir all the time.

Add tomato paste and stir well.

Pour some water from the soup into the flour and tomato, stir and add seasonings. Boil for 2-3 minutes.

Add a little more water to the dressing, stir and pour it into the soup. Also add fresh or dried mint to the soup. Salt the soup to taste. Boil everything for 2-3 minutes.