Turkish Red Lentil Soup Recipe (Mercimek Corbasi)

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Onions

  Raw

  1 large or 150g

• Tomato paste

  Canned, without salt added

  ½ tbsp or 8g

• Carrots

  Raw

  1 medium or 61g

• Lentils

  Sprouted, raw

  1 ½ cup or 116g

• Salt

  Table

  1 tsp or 6g

• Cumin

  Spices, cumin seed

  1 tsp, whole or 2g

• Pepper

  Spices, white

  1 tsp, ground or 2g

• Pepper

  Spices, black

  ½ tsp or 1g

• Water

  Plain, clean water

  6 cup or 1.42kg

Directions

1. Heat olive oil in a pot over medium heat.
2. Saute onion until golden. Add tomato paste and cook for a minute.
3. Add in carrots and cook for a couple of minutes.
4. To the onion and carrot, add the red lentils, salt, pepper, cumin, Aleppo pepper and black pepper. Stir well and cook for a minute.
5. Pour in the water and bring the soup to simmer. Cook covered on medium heat for 20 minutes. Uncover and cook for another 10 minutes until the lentils are completely cooked.
6. Blend the soup in the blender or using an immersion blender until it's creamy and smooth.
7. Serve warm with a squeeze of lemon.
8. Recipe by: Shadi HasanzadeNemati (source: https://www.unicornsinthekitchen.com/turkish-red-lentil-soup-mercimek-corbasi/)

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