The classic red lentil soup is the original turkish soup named Mercimek corbasi, a delicious vegan soup ( except if you add some sourcream or yogurt at the end , which I recommend), a hearthy, refreshing soup, perfect for meat free days, but still offering that necessary protein. I’ve made this recipe sooo many times, and we’re still loving it the whole family.
Ever heard of Mercimek corbasi? That’s my Classic Red Lentil Soup.
I’ve prepared this soup blended for quite long until I decided to try to have it plain, and since then, we prefer it that way. This would have a well deserved place in my girl’s top preferences when it comes to soups. I say you should give it a try too; promise you won’t regret.
Classic Red Lentil Soup
- 3/4 cup red lentil washed well and hidrated for 30 mins
- 1 onion minced
- 1 small carrot minced or grated
- 2 cloves garlic minced
- 1 tbsp tomato paste
- 1 tbsp fresh mint chopped
- 1 tsp ground cumin
- 2 tsp sesame oil
- 3 cups water or broth
- yogurt or cashew cream
Heat the oil in a pot and saute the onion, garlic and carrot for one minute, until the onion softens
Add cumin, the cubed tomato, and stir until the tomato softens as well
Add the drained lentil and cook for another minute stirring continuously, adding salt and pepper to taste, and then the tomato paste
Mix everything well and add about 3 cups of water (or broth) and bring to a boil
Boil slowly for 20 mins after adding the mint and stir from time to time
Blend the soup if you desire
Serve with yogurt or cashew cream (vegan) and lemon juice (optional)