Turkish Red Lentil Soup (Kirmizi Mercimek Çorbasi) |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 12 |
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This is true comfort food that tastes like a cross between Cream of Wheat and Lentil Soup. Try to get the red lentils because they cook quicker and lend a lovely orangy color to the finished soup (the lentils cook to a yellow, but the tomatoes make it orange). This soup is usually served before a meal with a dollop of yogurt or tzatiki sauce swirled in. Ingredients:
10 -12 cups beef stock or 10 -12 cups water |
3 cups red lentils, picked over and rinsed |
3 teaspoons salt, divided |
2 cups onions, chopped |
1/2 cup olive oil |
1 cup bulgur |
1 tablespoon fresh ground black pepper |
1 teaspoon cayenne pepper (or more to taste) |
1 tablespoon ground cumin |
4 tomatoes, chopped |
6 ounces tomato paste |
1 cup fresh parsley, chopped |
4 cups chicken broth |
3 tablespoons fresh lemon juice or 3 tablespoons distilled white vinegar |
yogurt, for garnish |
Directions:
1. In a large pot, bring to a boil 10 to 12 cups of water; add lentils, 2 teaspoons salt, cover and reduce heat, letting simmer for 30 minutes.
2. Meanwhile, heat another pot, over medium heat, and add onions, cover with olive oil, and 1 teaspoon salt; once it begins to sizzle, reduce heat to low and cover for about 5 minutes.
3. To the second pot, add bulgur, pepper, cayenne, and cumin; stir until lightly browned.
4. Add tomatoes, tomato paste, parsley, and 4 cups chicken broth; bring to a boil, cover, reduce heat and simmer 15 minutes.
5. Pour the contents of the second pot into the large soup pot with the lentils; cover and simmer until the bulgur and the lentils are soft, about an additional 40 minutes.
6. You may add additional water if you like a thinner soup (as we do).
7. Stir in lemon juice or vinegar; serve a dollop of yogurt with each serving, if desired.
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