MERCIMEK ÇORBASı (TURKISH LENTIL SOUP)

MERCIMEK ÇORBASı (TURKISH LENTIL SOUP) image

Number Of Ingredients 16

Ingredients:
red lentils (500 grams; about 2-3 cups)
1 large onion, finely chopped
1-2 tomatoes, finely chopped (or the equivalent amount of canned chopped tomato)
3-5 large cloves garlic, minced
chicken stock (stock cubes will do if you haven't got the real thing)
tomato puree/paste (optional)
olive oil
cumin
dried mint
salt and black pepper
red chili pepper flakes (preferably pul biber, a tangy, dried and preserved Turkish variety)
toppings:
1 lemon, sliced
sumac (a powder made from dried red berries used in Persian, Turkish, and Central Asian cooking)
plain yogurt (again, Middle Eastern or Greek style if possible)

Steps:

1. Place the lentils in a bowl of warm water and soak (an hour early, if possible) 2. Chop onions and garlic, saute in 2-3 spoonfuls of olive oil until soft, adding about 1 tbsp cumin as they become fragrant. 3. Add chopped tomato and cook for a few minutes until soft. 4. Add 2-3 cups of chicken stock and soaked lentils and bring to a boil; add 3-4 tablespoons of dried mint, 1 teaspoon dried chili pepper, and a dash or two of salt and pepper. Add 2-3 tablespoons tomato paste (optional, but nice). Add water (or more stock) to keep a soupy consistency. 5. Cook on medium heat for at least 30-40 minutes (like most things with lentils, it's better after a few hours, and best the next day), adding liquid as necessary. Season with more mint, chili, salt and pepper as needed, to taste. 6. When lentils are soft and the mixture has become creamy, turn down the heat. You can puree the soup in batches if you like; but it's also fine as is. 7. Serve with lemon slices (or just add a little lemon juice at the end) and topped with yogurt, more pulbiber/chili pepper flakes, and sumac.