A traditional Turkish red lentil soup with aromatic spices, vegetables, and a flavorful pul biber butter drizzle. Served with Greek yogurt, croutons, and fresh parsley for a comforting and nutritious ... show more
turkish
Nutrition
Provides high protein and fiber from lentils, essential vitamins from vegetables, and healthy fats from olive oil.
| calories | 280 kcal |
| energy | 1172 kJ |
| protein | 9 g |
| total fat | 15 g |
| saturated fat | 5 g |
| trans fat | 0 g |
| polyunsaturated fat | 1 g |
| monounsaturated fat | 7 g |
| cholesterol | 13 mg |
| carbohydrate | 31 g |
| sugars | 5 g |
| dietary fibre | 6 g |
| sodium | 482 mg |
*per serving
This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
dinnersouplunchvegetarianmeal prepone potfreezer friendlystovetop
Mercimek Çorbası (Turkish Lentil Soup)
Simply Recipes (Mersedeh Prewer)
6
servings
0
per serve
0
minutes
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Ingredients
Equipment
Large pot
Immersion blender
Small saucepan
Knife
Cutting board
Wooden spoon
Ladle
Instructions
1
Cook the vegetables:
Heat 3 tablespoons olive oil in a large pot (4 quarts or larger) over medium heat. Add the onion and cook, stirring occasionally, for 3 minutes. Add the celery, carrot, and garlic and sauté until the vegetables soften, about 5 minutes.
Heat 3 tablespoons olive oil in a large pot (4 quarts or larger) over medium heat. Add the onion and cook, stirring occasionally, for 3 minutes. Add the celery, carrot, and garlic and sauté until the vegetables soften, about 5 minutes.
2
Add the spices and sweet pepper paste:
Add cumin and oregano and stir the spices into the vegetable mixture. Add the tatli biber salçasi and stir until evenly distributed.
Add cumin and oregano and stir the spices into the vegetable mixture. Add the tatli biber salçasi and stir until evenly distributed.
3
Add the lentils and vegetable stock:
Add the lentils to the pot and stir to distribute evenly into the vegetable mixture. Add the vegetable stock and stir. Let the soup come to a boil. Turn the heat to low, place the lid on the pot, and let the soup simmer until the lentils and vegetables are tender, about 20 minutes.
Add the lentils to the pot and stir to distribute evenly into the vegetable mixture. Add the vegetable stock and stir. Let the soup come to a boil. Turn the heat to low, place the lid on the pot, and let the soup simmer until the lentils and vegetables are tender, about 20 minutes.
4
Blend the soup and season:
Remove the soup from the heat. Use an immersion blender to purée the soup, or work in batches and purée the soup in a blender with the lid cracked. Add lemon juice, salt, and pepper to taste.
Remove the soup from the heat. Use an immersion blender to purée the soup, or work in batches and purée the soup in a blender with the lid cracked. Add lemon juice, salt, and pepper to taste.
5
Prepare the pul biber butter drizzle:
Heat a small saucepan over medium heat and add the butter. Cook the butter until just beginning to turn golden brown, about 3 minutes. Remove from the heat and add 2 teaspoons olive oil and 2 teaspoons pul biber. Stir to combine.
Heat a small saucepan over medium heat and add the butter. Cook the butter until just beginning to turn golden brown, about 3 minutes. Remove from the heat and add 2 teaspoons olive oil and 2 teaspoons pul biber. Stir to combine.
6
Garnish and serve soup:
Ladle the soup into bowls. Add 1 tablespoon of Greek yogurt on the top of each soup, followed by croutons, a drizzle of the pul biber butter, and a sprinkle of chopped fresh parsley and extra pul biber. Serve. Leftovers can be stored in an airtight container in the fridge and eaten within 5 days or frozen for up to 3 months. Reheat the soup in the microwave or in a saucepan on low heat.
Ladle the soup into bowls. Add 1 tablespoon of Greek yogurt on the top of each soup, followed by croutons, a drizzle of the pul biber butter, and a sprinkle of chopped fresh parsley and extra pul biber. Serve. Leftovers can be stored in an airtight container in the fridge and eaten within 5 days or frozen for up to 3 months. Reheat the soup in the microwave or in a saucepan on low heat.
Mercimek Çorbası (Turkish Lentil Soup)
Simply Recipes (Mersedeh Prewer)
6
servings
0
per serve
0
minutes
A traditional Turkish red lentil soup with aromatic spices, vegetables, and a flavorful pul biber butter drizzle. Served with Greek yogurt, croutons, and fresh parsley for a comforting and nutritious ... show more
turkish
Login to save this recipe to your collection, create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.
Get started
Ingredients
Equipment
Large pot
Immersion blender
Small saucepan
Knife
Cutting board
Wooden spoon
Ladle
Instructions
1
Cook the vegetables:
Heat 3 tablespoons olive oil in a large pot (4 quarts or larger) over medium heat. Add the onion and cook, stirring occasionally, for 3 minutes. Add the celery, carrot, and garlic and sauté until the vegetables soften, about 5 minutes.
Heat 3 tablespoons olive oil in a large pot (4 quarts or larger) over medium heat. Add the onion and cook, stirring occasionally, for 3 minutes. Add the celery, carrot, and garlic and sauté until the vegetables soften, about 5 minutes.
2
Add the spices and sweet pepper paste:
Add cumin and oregano and stir the spices into the vegetable mixture. Add the tatli biber salçasi and stir until evenly distributed.
Add cumin and oregano and stir the spices into the vegetable mixture. Add the tatli biber salçasi and stir until evenly distributed.
3
Add the lentils and vegetable stock:
Add the lentils to the pot and stir to distribute evenly into the vegetable mixture. Add the vegetable stock and stir. Let the soup come to a boil. Turn the heat to low, place the lid on the pot, and let the soup simmer until the lentils and vegetables are tender, about 20 minutes.
Add the lentils to the pot and stir to distribute evenly into the vegetable mixture. Add the vegetable stock and stir. Let the soup come to a boil. Turn the heat to low, place the lid on the pot, and let the soup simmer until the lentils and vegetables are tender, about 20 minutes.
4
Blend the soup and season:
Remove the soup from the heat. Use an immersion blender to purée the soup, or work in batches and purée the soup in a blender with the lid cracked. Add lemon juice, salt, and pepper to taste.
Remove the soup from the heat. Use an immersion blender to purée the soup, or work in batches and purée the soup in a blender with the lid cracked. Add lemon juice, salt, and pepper to taste.
5
Prepare the pul biber butter drizzle:
Heat a small saucepan over medium heat and add the butter. Cook the butter until just beginning to turn golden brown, about 3 minutes. Remove from the heat and add 2 teaspoons olive oil and 2 teaspoons pul biber. Stir to combine.
Heat a small saucepan over medium heat and add the butter. Cook the butter until just beginning to turn golden brown, about 3 minutes. Remove from the heat and add 2 teaspoons olive oil and 2 teaspoons pul biber. Stir to combine.
6
Garnish and serve soup:
Ladle the soup into bowls. Add 1 tablespoon of Greek yogurt on the top of each soup, followed by croutons, a drizzle of the pul biber butter, and a sprinkle of chopped fresh parsley and extra pul biber. Serve. Leftovers can be stored in an airtight container in the fridge and eaten within 5 days or frozen for up to 3 months. Reheat the soup in the microwave or in a saucepan on low heat.
Ladle the soup into bowls. Add 1 tablespoon of Greek yogurt on the top of each soup, followed by croutons, a drizzle of the pul biber butter, and a sprinkle of chopped fresh parsley and extra pul biber. Serve. Leftovers can be stored in an airtight container in the fridge and eaten within 5 days or frozen for up to 3 months. Reheat the soup in the microwave or in a saucepan on low heat.
dinnersouplunchvegetarianmeal prepone potfreezer friendlystovetop
Nutrition
Provides high protein and fiber from lentils, essential vitamins from vegetables, and healthy fats from olive oil.
| calories | 280 kcal |
| energy | 1172 kJ |
| protein | 9 g |
| total fat | 15 g |
| saturated fat | 5 g |
| trans fat | 0 g |
| polyunsaturated fat | 1 g |
| monounsaturated fat | 7 g |
| cholesterol | 13 mg |
| carbohydrate | 31 g |
| sugars | 5 g |
| dietary fibre | 6 g |
| sodium | 482 mg |
*per serving
This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
