Green Lentil Soup (Yeşil mercimek çorbası)
Overview
Yeşil mercimek çorbası is a rustic soup of whole green lentils, which hold their shape better than red ones and give a heartier, earthier bowl. The lentils are simmered with onion, carrot, potato and tomato or pepper paste, and some cooks add a spoon of rice or bulgur to make it more filling. It can be served chunky or partly blended. A drizzle of oil with chilli and mint, and a squeeze of lemon, finish it. It is common in home cooking and in simple restaurants during winter.
Pictures
History
Lentils have been grown in Anatolia since the beginnings of agriculture, and both green and red varieties are widely used in Turkish cooking. Green lentils were traditionally cooked whole in soups, stews and pilafs in rural households, while the smooth red lentil soup became more common in cities. This chunky soup keeps the older, home-style approach alive and is popular for its simplicity.
Main ingredients
Green lentils, onion, carrot, potato, tomato paste, cumin. The soup is built on water or stock and is usually served hot. Diet: vegan; usually gluten-free.
Recipe outline serves 4 · ~55 min
Ingredients
- 200 g green lentils, rinsed
- 1 onion, 1 carrot, 1 potato, diced
- 1 tbsp tomato paste
- 1 tsp cumin
- 1.6 l water or stock
- oil, chilli flakes, dried mint, lemon
Method
- Soften the vegetables in oil, then stir in the tomato paste and cumin.
- Add lentils and water and simmer for about 40 minutes until tender.
- Blend partly if you prefer a thicker soup and season.
- Top with chilli-mint oil and serve with lemon.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.