Best 5 Red Lentil Soup Turkish Style Recipes

TURKISH RED LENTIL SOUP WITH MINT

Steps:

• Heat the olive oil in a large pot over high heat. Cook and stir the onion in the hot oil until it begins to soften, about 2 minutes. Stir the garlic into the onion and cook another 2 minutes. Add the diced tomatoes to the onion mixture; continue to cook and stir another 10 minutes.
• Pour in the chicken stock, red lentils, bulgur, rice, tomato paste, paprika, cayenne pepper, and mint to the tomato mixture; season with salt and black pepper. Bring the soup to a boil, reduce heat to medium-low, and cook at a simmer until the the lentils and rice are cooked through, about 30 minutes.
• Pour the soup into a blender to no more than half full. Firmly hold the lid in place and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth; pour into your serving dish. Alternately, you can use a stick blender and puree the soup in cooking pot.

TURKISH RED LENTIL SOUP RECIPE (MERCIMEK CORBASI)

Steps:

• Heat olive oil in a pot over medium heat.
• Saute onion until golden. Add tomato paste and cook for a minute.
• Add in carrots and cook for a couple of minutes.
• To the onion and carrot, add the red lentils, salt, pepper, cumin, Aleppo pepper and black pepper. Stir well and cook for a minute.
• 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.
• Blend the soup in the blender or using an immersion blender until it's creamy and smooth.
• Serve warm with a squeeze of lemon.

TURKISH RED LENTIL 'BRIDE' SOUP

Steps:

• Melt the butter in a large saucepan over low heat. Cook the onions in the hot butter until they are golden brown, about 15 minutes.
• Stir the paprika, lentils, and bulgur into the onions and coat with the butter.
• Add the tomato paste, vegetable stock, and cayenne pepper; bring to a boil and cook until soft and creamy, about 1 hour.
• Crumble the dried mint leaves into the soup; stir the soup and remove from heat.
• Ladle into bowls and garnish with lemon slices and fresh mint to serve.

RED LENTIL SOUP-TURKISH STYLE

Steps:

• In a medium saucepan melt butter over medium heat.
• Add onions, lentils and carrots.
• Cook, stirring often for 5 minutes.
• Add paprika and tomato paste and stir well to mix.
• Reduce heat to low and cook for a few minutes.
• Gradually add stock or water, stirring constantly.
• Simmer uncovered until lentils are v-e-r-y soft, around 30 minutes.
• Transfer to a food processor or blender and puree to smooth.
• Return to pan and add milk or lemon juice to taste.
• Taste and add salt, pepper and cayenne.
• Give it 5 minutes and taste again, adjust seasonings.
• Ladle into bowls and offer croutons and mint at the table.

TURKISH RED LENTIL SOUP

Steps:

• Combine everything into a pot, and bring to a boil.
• Lower the heat, loosely cover the pot, and let simmer for 25-30 minutes or until the lentils have completely softened.
• Let the soup cool for about 5-10 minutes (you can also cheat and just pop the pot in the fridge or freezer for a couple minutes while catching up on work and texting, like I did!).
• Pour the soup in a blender to puree it nicely.
• After pureeing, I sometimes like to pop in a can of big white beans like great northern beans, navy beans, cannellini, or butterbeans with a little fresh cilantro if I happen to have any on hand. These are found in piyaz, another delicious meze.
• Garnish with lemon and/or fresh mint, and serve with some delicious pitas, toasty Turkish bread, or sigara bourek!