Mercimek Corbasi - Turkish Red Lentil Soup with Mint Butter
Red lentils break down on their own, potato and carrot make the soup creamy without any cream. Lemon at the end - without it the soup tastes flat.
- 40 minutes
- 6 servings
- Main course
- gluten-free
- nut-free
- vegetarian
- rich in iron
- high in fibre
- folatreich
Ingredients
- 300 g Red lentils (weighed dry, rinsed cold)
- 150 g Onion
- 150 g Carrots (diced)
- 150 g Potatoes (diced - this is what makes the soup creamy)
- 30 g Tomato paste
- 30 g Butter (half for sweating, half for the mint butter)
- 3 g Cumin
- 3 g Paprika powder
- 2 g Mint (dried, toasted in the butter)
- 40 g Lemon juice (at the table, do not cook it)
- 9 g Salt
- 1800 g Water
Instructions
- Sweat the onion in half the butter until soft. Add the tomato paste and toast for a minute until it darkens.
- Add the lentils, carrot and potato, then pour in the water.
- Stir in cumin and paprika, bring to the boil and simmer for 25 minutes until the lentils have collapsed.
- Blend smooth with a stick blender. The soup should flow, not stand - add water if needed.
- Season with salt. Melt the remaining butter in a small pan, add the dried mint and toast for 30 seconds until fragrant.
- Ladle out the soup and drizzle the mint butter over. Serve with lemon wedges - everyone squeezes their own.
Warum die Zitrone erst am Teller kommt
Vitamin C breaks down when heated. Cooking the lemon along with the soup destroys exactly the part that helps the body absorb the iron from the lentils - and the part that keeps the soup fresh.
What is actually in it? Up-Food calculates over 30 nutrients for this recipe from the real ingredient amounts – based on verified USDA data, not estimates.
See the nutrientsAnd what does your whole week deliver? Answer a few questions and Up-Food builds a weekly plan from dishes that match what you need – with the nutrient balance across seven days. No account, no payment details.
Your weekly plan in 2 minutesMore recipes
- Greek Gemista - Stuffed Peppers and Tomatoes with Rice
- Greek Spanakorizo - Spinach Rice with Dill and Lemon
- Greek Briam - Oven Vegetables with Potatoes and Oregano
- Imam Bayildi - Aubergine in Olive Oil with Onion and Tomato
- Karniyarik - Stuffed Aubergine with Minced Beef
- Kuru Fasulye - White Beans in Tomato Sauce with Rice
- Tavuk Sis - Chicken Skewers from a Yoghurt Marinade
- Kisir - Bulgur Salad with Pomegranate and Parsley
- Coban Salatasi - Shepherd's Salad with Tomato, Cucumber and Lemon
- Cacik - Yoghurt with Cucumber, Garlic and Mint
- Sutlac - Turkish Rice Pudding Baked with Cinnamon
- German Beef Roulade with Parma Ham, Pine Nuts and Provolone