Lunch · Turkish
Mercimek Çorbası (Turkish Red Lentil Soup)
Smooth Turkish soup of red lentils, carrot, tomato and cumin, brightened with lemon.
- per serving
- 406 kcal
- Protein
- 22 g
- Total time
- 48 min
- Makes
- 1 serving
- Vegan
- Vegetarian
Instructions
Rinse the 70 g of dried red lentils. Chop the 60 g of onion, cut the 90 g of carrot into 5 mm dice and chop the 100 g of tomato.
Heat the 10 g of oil in a saucepan. Sweat the onion and carrot for 5 minutes over medium heat. Add the tomato and 0.5 g of ground cumin, then cook for 3 minutes.
Add the lentils and 500 ml of water, bring to a simmer, then cook for 25 minutes over low heat, half covered, stirring regularly.
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