Red Lentil Soup Turkish Style
The Ottoman kitchen has produced some magnificent dishes, however one of the tastiest I find is a humble soup. The Turkish Mercimek Corbasi (Lentil Soup) is simple and yet so satisfying. The earthy goodness of the lentil and sweet carrot instantly transform into a delicate loveliness after a generous squeeze of fresh lemon.
Ingredients
- 1 cup red lentils
- 1 onion
- 1 carrot
- 1 tsp tomato paste
- 1 tsp red pepper paste
- 3 tbsp olive oil
- 1 tsp salt
- 2 cups chicken broth
- 2 cups water
- 2 fresh lemons
Directions
- In a medium-sized pot, saute your onions in olive oil until translucent.
- Add the rest of your ingredients and cook over medium heat uncovered for 5 minutes.
- Place a lid on your pot and cook for another 15 minutes on medium-low heat.
- Transfer soup into a blender and mix until silky smooth.
- Quarter your lemons and squeeze a slice or two into each soup bowl.
- Serve with crusty French bread.
