Turkish Lentil Soup or Mercimek Soup is always a favourite. This recipe is a quick and easy to make and you can have this soup ready to eat within an hour. Perfect when you have guests drop in unannounced or just need something to heat you up on a cold day.
Ingredients for Turkish Lentil Soup
- 1 glass split red lentils
- 1 onion chopped
- 1 dessert spoon of flour
- 1 carrot chopped
- half a dessert spoon of pepper paste and half a dessert spoon tomato paste. If you want a deep red colour add more or you can also leave out paste for a more yellow colour. But I do find it adds flavour. You don’t need to use pepper paste.
- Salt and Pepper to taste
- a pinch of cumin
- 1 litre of water
- Olive or Vegetable Oil
- 2 dessert spoons butter
- 1 teaspoon of paprika
Recipe for Turkish Lentil Soup
Heat the oil and add in the chopped onion and saute until soft, then add in the flour keep stiring and allow to cook for about a minute. Add in the Tomato and Pepper paste if using and stir in and then add in the chopped carrots and lentils. Now add in your water, bring to the boil and then allow to simmer on a moderate heat for about 20 minutes or until lentils are cooked and soup is starting to thicken.
Once the soup is read, blend the soup with a hand held blender and add in the Salt the Cumin and Pepper to taste. If the soup is to thick add in some extra water and bring back to the boil for a moment.
Now in a small pan or frying pan add in your butter and paprika and allow the butter to melt while mixing through the paprika.
Ladle your soup into bowels and drizzle over your butter and paprika sauce. Serve with a nice wedge of lemon, red pepper flakes if you have them and nice crusty bread.
© 2014 – 2015, Kerry Arslan. All rights reserved.