Mercimek Çorbası Recipe
Mercimek Çorbası
Turkish Red Lentil Soup
Submitted By: Taz
Ingredients:
2 Tbs Olive Oil
2 Tbs Unsalted Butter
1 Medium Yellow Onion - diced
1 Large Carrot - peeled and diced
3 cloves Fresh Garlic - smashed
1 Tbs Tomato Paste
1 Large Yukon Gold Potato - peeled and diced
1 Cup Red Lentils - picked and rinsed
1 tsp Cumin Powder - OPTIONAL
5 Cups Vegetable Stock OR Water
Kosher Salt and Fresh Ground Black Pepper to taste
1 tsp Dried Mint
-GARNISH-
Fresh Parsley - chopped
Lemon Wedges
Paprika Oil:
¼ Cup Neutral Oil - can use grapeseed, sunflower, or canola oil
2 tsp Sweet Paprika
2 tsp Smoked Paprika
1-2 tsp Aleppo Pepper OR Cayenne Pepper
Preparation:
- Start by making the paprika oil: Whisk together all ingredients in a small pan until fully incorporated - Place over medium heat and allow to cook for 15-20 minutes - Turn off the heat and allow to steep / cool for 30 minutes before straining through a fine meshed sieve
- Heat olive oil and butter in a large heavy bottomed pot over medium-high heat until shimmering
- Add onion and sauté until tender (apx 5 minutes) - Add carrot and continue to sauté for 5 minutes - Add garlic and sauté for 2 minutes
- Add tomato paste and continue to sauté for 1 minute - Add potato and sauté for 1 minute - Add lentils and sauté for 1 minute - Add cumin (if using) and sauté for an additional minute
- Add 1 cup of the stock (or water) and deglaze the pot making sure to gently scrape the bottom of the pot with a wooden or silicone spatula to get up the wonderful fond
- Add the remaining stock (or water) and stir to combine - Season with salt and pepper to taste (apx 1 tsp salt and ¼ tsp pepper - you can adjust later)
- Increase heat to high and bring the soup to a boil - As soon as a boil is achived, reduce heat to a simmer, cover, and allow to simmer (stirring regularly to prevent sticking and burning) for 20 minutes or until lentils are tender
- Add the dried mint - Remove from heat and, using an immersion blender* purée until smooth and creamy (adjust consistency with additional water if needed - final consistency should be thick enough to coat a spoon - think tomato soup) - Adjust seasoning with additional salt and pepper as needed
- Serve hot with a drizzle of the paprika oil, a sprinkle of chopped parsley, a squeeze of lemon, and additional lemon wedges alongside Turkish flat bread, pita, or other bread for dipping
* Transfer to a blender (in batches if necessary) as alternative; just be careful and don’t overfill
