Mercimek Çorbası (Turkish Lentil Soup)
Creamy pureed Turkish lentil soup with cumin and lemon.
- 40 min
- 554 kcal / serving
- easy
- vegetarian
- Protein
- 28.5 g
- Fat
- 13.1 g
- Carbs
- 85.4 g
Contains: milk, celery (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 200 g red lentils
- 1 onion, diced
- 1 carrot, diced
- 1 potato, diced
- 1 tsp paprika powder
- 1 tsp cumin
- 1.2 l vegetable broth
- 2 tbsp butter
- Juice of half a lemon
Method
- Melt the butter in a pot and sauté the onion until translucent.
- Add the carrot and potato and sauté for 3 minutes.
- Add the lentils, paprika, cumin, and vegetable broth.
- Cover and simmer for 25 minutes until the lentils are soft.
- Puree the soup finely with an immersion blender.
- Season with lemon juice and serve hot.
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