Turkish Red Lentil Soup (Kirmizi Mercimek Çorbasi)
This is true comfort food that tastes like a cross between Cream of Wheat and Lentil Soup. Try to get the red lentils because they cook quicker and lend a lovely orangy color to the finished soup (the lentils cook to a yellow, but the tomatoes make it orange). This soup is usually served before a meal with a dollop of yogurt or tzatiki sauce swirled in.
INGREDIENTS
Nutrition- 10 -12cups beef stock or 10 -12 cups water
- 3
- 3
- 2
- 1⁄2cup olive oil
- 1cup bulgur
- 1tablespoon fresh ground black pepper
- 1
- 1tablespoon ground cumin
- 4
- 6ounces tomato paste
- 1
- 4cups chicken broth
- 3
-
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DIRECTIONS
- In a large pot, bring to a boil 10 to 12 cups of water; add lentils, 2 teaspoons salt, cover and reduce heat, letting simmer for 30 minutes.
- Meanwhile, heat another pot, over medium heat, and add onions, cover with olive oil, and 1 teaspoon salt; once it begins to sizzle, reduce heat to low and cover for about 5 minutes.
- To the second pot, add bulgur, pepper, cayenne, and cumin; stir until lightly browned.
- Add tomatoes, tomato paste, parsley, and 4 cups chicken broth; bring to a boil, cover, reduce heat and simmer 15 minutes.
- Pour the contents of the second pot into the large soup pot with the lentils; cover and simmer until the bulgur and the lentils are soft, about an additional 40 minutes.
- You may add additional water if you like a thinner soup (as we do).
- Stir in lemon juice or vinegar; serve a dollop of yogurt with each serving, if desired.
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