As the winter chill is well and truly here, there’s nothing quite like a warm, nourishing soup to bring comfort to
your day. Our kinesiologist Elvan Kose has shared one of her family favourite recipes: a traditional Turkish red lentil soup, known as
Mercimek Çorbası. Packed with nutrients this soup is perfect for cozy nights in.
Ingredients:
1 cup of red lentils (soaked overnight, washed, and drained)
2 tablespoons butter
1 tablespoon red pepper paste or tomato paste (or 1 tomato)
1 onion, finely chopped
1 medium to large size potato, peeled and diced
1 medium to large size carrot, peeled and diced
1 teaspoon cumin
Salt and pepper to taste
6 cups water (or chicken stock for added flavour)
Method:
1. Soak the red lentils overnight, then wash and drain them thoroughly.
2. In a large pot, melt the butter over medium heat.
3. Add the finely chopped onion and sauté until soft and translucent.
4. Stir in the pepper paste and cook for an additional minute.
5. Add the diced potato and carrot to the pot, stirring well to combine.
6. Add the soaked, washed, and drained red lentils to the pot.
7. Sprinkle in the cumin, salt, and pepper, stirring to coat the lentils and vegetables with the
spices.
8. Pour in the water or chicken stock, bringing the mixture to a boil.
9. Once boiling, reduce the heat to low and let the soup simmer for about 30-40 minutes, or
until the lentils and vegetables are tender.
10. Blend the soup until it reaches a smooth consistency.
11. Taste the soup and adjust the seasoning with additional salt and pepper if needed.
12. Serve whilst hot with a squeeze of fresh lemon juice and bread of your choice.
13. Additional toppings can include a sprinkle of hot chili flakes and chopped fresh parsley.
Enjoy!