Turkish lentil soup (mercimek corbasi)

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filed under Soups

Serving size: 1 cup
Recipe category: Soups
Prep time: 
Cook time: 
Difficulty: Easy
Calories: 103 (5% DV)
Fat: 3g (5% DV)
Carbohydrates: 13g (4% DV)
Protein: 6g (11% DV)
Description: A hearty soup made from lentils (red, green) and pureed to make it smooth.
Tags: soup, lentils, Turkish cuisine
Ingredients:  Makes 12 servings (12 cups)
1/2  cup
3/4  cup
3  tablespoons
1-1/4  cups
22  grams
7  cups

Tip: For nutritional information on all the ingredients in Turkish lentil soup (mercimek corbasi) just click on each ingredient name. Then adjust the serving size for any Turkish lentil soup (mercimek corbasi) ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.
Peel and chop the onion, garlic, and carrots finely. Fry in the butter until they start to soften, but are not browned. (The onions should look transparent). Add the lentils and stock, with some seasoning (go easy at this stage). Simmer over a gentle heat until the lentils are soft. Blend in a food blender (make sure you leave it to run for quite a while, it is important that the soup is really smooth). Season with salt, pepper and cumin to taste. For an extra flourish, add a sprinkle of paprika to the bowl.

Serve steaming hot with wedges of lemons. Squeeze liberally in to the soup to taste. Some nice crusty bread makes a perfect accompaniment!

Once made, the soup can be kept cool in the fridge for several days and consumed at your leisure with delight and satisfaction.

Taken from http://www.petersommer.com/turkey-travel-country/turkish-food-cuisine/lentil-soup/
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