Turkish
Yellow Lentil Soup (Sari Mercimek Corbasi)

1 cup yellow lentils, washed and drained

1 onion, chopped

2 cloves garlic, minced

3 tablespoons butter or canola oil

1 tablespoon of flour

2 cups chicken broth

2-3 cups of hot water

½ lemon juice

½ teaspoon cumin (optional)

1 teaspoon salt to taste

For the top:

2 tablespoons butter

1 tablespoon paprika

Saute chopped onions in butter/canola oil for about 3 minutes over medium heat. Then, add the garlic and flour. Fry until the flour starts to smell pleasant (about 2-3 minutes). Add the washed and drained yellow lentils and continue sautéing for about 3-4 minutes. Finally, add the chicken broth and make sure the flour dissolves well in the liquid. Then add hot water and salt to taste.

Cook over low heat until the yellow lentils are cooked through, about 20 to 30 minutes. Then, preferably with an immersion blender, blend the soup until smooth. Adjust thickness with additional hot water. Stir in the lemon juice and cumin (optional). Cook for another 5 minutes.

If desired, prepare the topping by heating the butter and paprika until bubbly. Pour the sizzling garnish of butter and paprika over the soup before serving.

Serve the yellow lentil soup hot with lemon wedges and bread.

ENJOY

TURKISH

1 cup yellow lentils, washed and drained

1 onion, chopped

2 cloves garlic, minced

3 tablespoons butter or canola oil

1 tablespoon of flour

2 cups chicken broth

2-3 glasses of hot water

juice of ½ lemon

1 teaspoon of salt

½ teaspoon cumin (optional)

For the above:

2 tablespoons butter

1 tablespoon red chili powder

Place the onions in a large pot with butter/canola oil and sauté over medium heat for about 3 minutes. Add the garlic and flour and sauté for another 2-3 minutes until the toasted smell of the flour disappears. Then add the washed and drained yellow lentils. Sauté for about 3-4 minutes and add the chicken broth. Mix well to disperse the flour and add hot water and salt.

Cook over low heat until the yellow lentils are cooked through, about 20 to 30 minutes. Blend it with the help of a blender. Adjust the thickness of the soup to taste by adding hot water. Add the lemon juice and cumin (optional) and cook for another 5 minutes.

Optionally, you can serve it with chili powder burnt in butter.

You can serve the yellow lentil soup hot with lemon and bread.

ENJOY YOUR MEAL

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