Turkish Lentil Soup – Mercimek Çorbası
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 30 mins |
| Total Time | 40 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g lentils, red
- 1 tablespoon tomato paste
- 1 tablespoon paprika pulp or paste
- 0.5 ½ onion (s)
- 2 cloves garlic)
- 0.5 ½ lemon (s) and add the juice
- 2 liters water
- salt and pepper
- Caraway seed
- Paprika powder
- some butter
Print Recipe
Pin Recipe Instructions
- First wash off the red lentils. Then boil the lentils, onions and garlic with the tomato paste and paprika pulp for about 30 minutes in about 1.5 - 2 liters of water, you can then refill a little more. Then puree everything and season with salt, pepper, caraway seeds, paprika powder and the juice of half a lemon.
- Melt a piece of butter in a small pan and toast some paprika powder with it. Pour the liquid butter and paprika mixture over the soup in the plates.
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