Turkish Red Lentil Soup (Mercimek Corbasi)
This Turkish lentil soup is made with red lentils and only five other ingredients! Add the lentils, a bouillon cube with onions, and salt, and let it bubble away. We'll finish it with a quick roux that will make this buttery, delicious, and perfect for serving as a meal or an appetizer! Did I mention it's VERY easy to make?
Servings: 6
Calories: 197kcal
Equipment
Ingredients
- 1 ¼ cups red lentils rinsed
- 5 cups water plus ¼ cup
- 1 chicken boullion cube
- 1 yellow onion cut into 1-inch cubes
- 1 teaspoon kosher salt
- 3 tablespoons butter
- 1 ½ tablespoons flour
Instructions
- RINSE AND SIMMER: Add the rinsed lentils, 5 cups of water, bouillon, onion, and kosher salt to a Dutch oven or stock pot and bring to a boil over high heat. When the white foam rises to the top, remove it with a spoon and discard it. Cover, lower the heat to medium-low, and cook for 15-20 minutes or until the onions are soft and translucent.
- MAKE ROUX: Heat the butter in a skillet over medium heat until it melts. Whisk in the flour and create a roux by cooking the flour for 1-2 minutes until golden. Then add the ¼ cup of water until you have a nice thick paste.
- FINISH: Add the paste to the lentils then blend with an immersion blender until completely smooth. Heat the soup over medium heat until it starts to simmer. Then let simmer for 5 minutes. Taste and adjust with more salt as desired. Serve warm in bowls with lemon wedges, fresh parsley, and dried mint, or sprinkle with Aleppo pepper flakes.
Nutrition
Calories: 197kcal | Carbohydrates: 26g | Protein: 10g | Fat: 6g | Fiber: 12g | Sugar: 2g
