Best 4 Rustic Red Lentil Soup Mahluta Corbasi Recipes
Indulge in a hearty and flavorful journey with our collection of rustic red lentil soup recipes. Hailing from the vibrant kitchens of Turkey, these soups, known as "mahluta corbasi," are a delightful symphony of textures and tastes. From the traditional Turkish red lentil soup, a comforting classic, to the hearty red lentil soup with vegetables, packed with colorful goodness, and the tantalizing spicy red lentil soup, sure to awaken your senses, we have a recipe for every palate. Dive into the realm of Turkish culinary artistry and let the warmth of these soups embrace you.
Let's cook with our recipes!
RUSTIC RED LENTIL SOUP (MAHLUTA CORBASI)
This soup is served in a little Turkish storefront take out place near my home. I have not found red lentils yet, so I use regular dried lentils (brown) from my grocery store. Also please note, the longer the crushed red pepper flakes are cooked, the hotter and spicier the soup will be, so use your judgment!
Provided by threeovens
Categories Lentil
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Sauté onion in butter over medium heat for 2 minutes until softened, not browned. Add garlic and sauté an additional minute. Add lentils and 2 cups water; stir. Cover, turn heat down to medium low and cook 30 minutes until lentils are almost tender and water has almost cooked out. Add the chicken broth, tomato paste, cumin, salt and pepper. Cook another 30 minutes.
- Puree soup with an immersion blender or use a food processor or stand blender. Strain into pot and add crushed red pepper flakes and oregano; cook 10 minutes or longer to desired degree of spiciness and heat. Soup will become more spicy and hotter the longer you cook the red pepper flakes. Add water if soup is too thick (for your taste, I like it relatively thin).
CURRIED RED LENTIL SOUP
This soup is one of my favorites! Not only is it tasty, but quick to make - under 30 minutes. Be sure to use red lentils as they cook faster than the others. I clipped this recipe from the paper many years ago and have been making it every fall/winter ever since. Hope you enjoy it!
Provided by Sweet PQ
Categories Low Cholesterol
Time 30m
Yield 7 cups, 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a large saucepan. Add onion & garlic and saute until onion is soft, about 5-6 minutes. Add curry powder and stir fry 30 seconds to blend.
- Add stock, potatoes, lentils, carrots and bay leaf. Cover, and bring to boil over medium heat. Reduce heat to medium-low and simmer, stirring occasionally, until the lentils are tender, about 20 minutes.
- Remove and discard bay leaf. Season with salt to taste.
Nutrition Facts : Calories 398.5, Fat 6.9, SaturatedFat 1.4, Cholesterol 8.1, Sodium 418.8, Carbohydrate 64.3, Fiber 9.3, Sugar 8.1, Protein 21.8
RUSTIC RED LENTIL SOUP (ONLY 4 INGREDIENTS)
This soup is so simple a real no fail recipe, really!. Its great for a diet because its packed with protein, this soup and a salad makes a nice light dinner that keeps you satisfied.
Provided by Lil Lemon
Categories Turkish
Time 40m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Cook onions until very soft, (about 5 minutes)in a medium size (2.5L) pot, with a little extra virgin olive oil.
- Add chicken cubes, lentils, and tomato paste.
- Turn the heat on high and add 8 cups of water and bring to a boil.
- Reduce heat to medium and cook for 30 minutes and soup has reduced significantly.
- Serve warm with Italian crusty bread or flatbreads.
RED LENTIL AND BULGUR SOUP - MERCIMEK CORBASI
Hearty soup served with mint infused butter. A traditional Turkish recipe from Saveur magazine, for ZWT6.
Provided by Random Rachel
Categories Turkish
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Melt 2 tbsp butter in a pot over medium heat. Add cumin, garlic and onions and cook until onions are soft. Meanwhile, blanch the tomatoes and peel.
- Increase heat, and add tomato paste. Cook about 3 minutes until the paste darkens. Meanwhile, finely chop the tomatoes.
- Add tomatoes, broth, lentils, bulgur, and 4 cups of water. Bring to a boil, then simmer for 45 minutes over low heat. When the lentils are tender, season with salt and pepper to taste.
- Meanwhile, melt remaining 3 tbsp butter in saucepan. Remove from heat and stir in mint and paprika. Serve soup in bowls and drizzle with seasoned butter.
Nutrition Facts : Calories 273.2, Fat 11.2, SaturatedFat 6.5, Cholesterol 25.4, Sodium 606.4, Carbohydrate 30.9, Fiber 12.5, Sugar 3.9, Protein 13.5
Tips:
- Use red lentils: Red lentils are the best choice for this soup because they cook quickly and break down easily, creating a smooth and creamy texture.
- Rinse the lentils: Rinsing the lentils before cooking removes any dirt or debris.
- Use a large pot: This soup expands as it cooks, so be sure to use a large pot to prevent it from boiling over.
- Don't overcook the lentils: Lentils should be cooked until they are tender but still hold their shape. Overcooked lentils will become mushy.
- Add vegetables: Vegetables add flavor and nutrients to the soup. You can use any vegetables you like, but some good options include carrots, celery, onions, garlic, and tomatoes.
- Use a flavorful broth: The broth is the base of the soup, so it's important to use a flavorful broth. You can use vegetable broth, chicken broth, or beef broth.
- Season the soup to taste: Season the soup with salt, pepper, and other spices to taste. You can also add a squeeze of lemon juice or a dollop of yogurt for extra flavor.
Conclusion:
This rustic red lentil soup is a hearty, flavorful, and nutritious meal that is perfect for a cold winter day. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a quick and easy soup recipe, give this one a try!
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