This recipe has been published by BostonGlobe. You can find it here.
Mercimek Çorbası.
In Turkey there are two types of red lentil soup: Ezo Gelen and Mercimek. Ezo Gelen is richer, has more texture and contains more ingredients (such as bulgur and rice) than Mercimek.
Traditionally, Turks cook Mercimek for a long time to make it smooth in texture, and serve it before dinner. Thanks to modern technology, I can do it a lot faster with a blender. It is also a very popular dish during Ramadan.
You must be wondering why I am making red lentil soup when the temperature outside is near 40. I was having a conversation about Turkish recipes with Sheryl Julian, food editor of The Boston Globe, when she showed me one for red lentil soup. I followed up with one I learned from my Turkish friends.
Before coming to The States, I had no prior experience with Middle Eastern cooking and didn’t know about Turkey’s incredibly rich culinary tradition. But now I love everything about their food (e.g. kofte, dolma, shawarma, gyro). My husband and I even go to a Turkish restaurant twice or thrice a month. I love the way they slow cook the ingredients to infuse it with flavor.
When I was attending graduate school in Buffalo I became friendly with Yavuz and Duygu, two classmates from Turkey. We frequently had conversations about cuisine from our respective native counties. One day, I decided to leave my culinary comfort zone and try cooking a few of their recipes. That was the day I fell in love with Turkish food and have been preparing it often ever since. When I told Sheryl about my experience she asked me for my red lentil soup recipe.
The soup contains potatoes, carrots and red lentil pureed into a smooth, perfect blend. You don’t just drink it, you savor every sip.
On Thursday, I told my boss that I wanted to leave early. As soon as I got home I dropped my heavy bag, changed my clothes, tied back my hair and made a pot of soup. Then I poured a ladleful into a cup, added a slice of bread, and got under a blanket with Istanbul (a book by Orhan Pamuk). A good book, blanket and warm soup–is there anything better? I didn’t even realize how much time had passed until my husband opened the door at 7 o’clock.
Do you also enjoy these kinds of moments? If so, please share.
Ingredients
- 1 cup red lentil, washed and drained
- 1 carrot, peeled and diced
- 1 yukon gold potato, peeled and diced
- 7 cups water
- 1 tablespoon olive oil
- 1/2 yellow onion, finely shredded
- 2 tablespoon tomato paste
- 1/2 teaspoon paprika
- 1/2 teaspoon crushed black pepper
- 1 teaspoon dried mint,crushed by hand
- Salt to taste
- 1 tablespoon butter(for garnish)
- 1/4 teaspoon cayenne pepper(for garnish)
- 4 lemon wedges(for serving)
Instructions
1.In a soup pot, combine the lentils, carrot, potato, 4 cups of the water. Bring it to a boil, lower the heat, and cover the pan. Simmer for 20 to 25 minutes until the lentil and vegetables become tender.
2. Add it to a blender in batches and set aside in a big bowl.
3. Meanwhile, in a thick bottom pot, over medium heat, heat 1 tablespoon olive oil. Add onion pieces and cook covered for 7 to 8 minutes or until it becomes soft.
4. Add tomato paste, paprika, black pepper, and mint. Cook for 3 to 4 minutes, or until fully cooked through.
5. Add lentil and potato mixture with 3 cups of warm water. Cook for 8 to 10 minutes over medium-low heat by stirring continuously. Set it aside in a soup bowl.
6. Meanwhile, in a non-stick pan, over medium heat, heat 1 tablespoon butter. Add cayenne pepper and cook for 1 to 2 minutes, or until it bubbles. Tip it to the soup with a spoon on the serving bowl. Serve hot with lemon.
A wholesome meal on its own . I love soups. Not just on a chilli day, but even on hot days…:D
Really? It’s actually pretty chili here so still having soup 🙂
Nice post 🙂 Is the red lentil like masoor Dal ?
Yes
Love this recipe and the clicks !
Thanks Darling!!
Recipe is very nice, but Gyros (Greek) and Shawarma (Arabic) is not turkish, their grilled meat is called kebab.