Mercimek çorbası, which translates to lentil soup, is a favourite in Turkish households and restaurants alike. Its simple preparation belies its deep, punchy flavours. I eat this all year round. It is a nutritional powerhouse and, unlike a garden salad, it is far from a slog to get through. This dish is incredibly versatile and is a brilliant way to use up any vegetables sitting in the fridge. Some recipes call for the addition of rice or bulgur but this is how I like mine. The potato adds a beautifully creamy texture while the butter brings all the flavours together. A squeeze of lemon is a must and the black onion seeds add a final sucker punch of taste.
Ingredients:
½ cup red lentils
1 onion
1 medium sized potato
1 red bell pepper
1 tomato
1 carrot
1 tablespoon pepper paste
1 tablespoon olive oil
1 ½ tablespoons butter
400ml boiling water
1 chicken stock cube
1 teaspoon cumin
1 teaspoon dried mint
1 teaspoon Aleppo pepper
Salt to taste
Lemon wedge
Black onion seeds to garnish
This recipe makes four servings.
Method
Wash the red lentils thoroughly until the water runs clear.
Roughly chop the onion, potato, red bell pepper, tomato and carrot. Place a pot on medium-high heat and add oil. Once hot, add the onion and cook for five or until slightly golden. Then add the pepper paste and cook for another minute.
Add the red bell pepper and cook for another two minutes. Then add the potato, carrot and tomato, cook for a further minute.
Dissolve the chicken stock cube in 400ml of boiling water. Add this to the pot with the washed lentils. Add the cumin and let cook for twenty minutes or until all ingredients are tender.
Blend with a hand blender until completely smooth. At this point add more water if the soup is too thick. Add in the butter, dried mint and Aleppo pepper and stir. Add salt to taste.
Serve in a bowl and garnish with black onion seeds. Finish off with a fresh squeeze of lemon.