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Mercimek Çorbası (Red Lentil Soup)

Asia › Turkey
serves 4 40 min Easy 9 versions
Meat-free Vegetarian Under 45 Minutes Lunch Iftar Stovetop
Mercimek Çorbası tarifi
E4024 · CC BY-SA 4.0

Mercimek Çorbası

One of 9 versions of Mercimek Çorbası (Red Lentil Soup) · the most complete write-up. The table below shows how their ingredients differ.

Ingredients

Servings 4 people
  • 200 gram red lentils
  • half piece onion
  • 1 piece bay leaf
  • 1 pinch peppercorns
  • 5 water glass (200 ml) water
  • 2 tablespoon margarine
  • 1 tablespoon flour
  • 2 tablespoon butter
  • 1 pinch red pepper
  • 1 piece lemon
  • 1 dessert spoon salt

How to make it

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  1. Pick over and wash the lentils and put them in a pan.
  2. Add the onion, the bay leaf and the peppercorns.
  3. Add 4 water glasses of water and cook until everything is well done.
  4. Pass it through a sieve.
  5. In a separate pan, brown the flour in the margarine.
  6. Add 1 water glass of water.
  7. Add the sieved lentils and the salt.
  8. Melt the butter in a small pan and let the red pepper sizzle in it.
  9. Drizzle it over the soup.
  10. Serve with a squeeze of lemon.

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Mercimek Çorbası (Red Lentil Soup) versions

They are all the same dish; the table below lists only the ingredients that set them apart. Ingredients common to every version (flour, salt, oil) are left out — they make no difference.

Classic base Creamy Green Green, with noodles Green, with yoghurt Sieved With chicken With milk liaison — browned onion and flour With rice
Ingredient Classic Creamy Green Green, with noodles Green, with yoghurt Sieved With chicken With milk liaison — browned onion and flour With rice
flour ✓ ✓ ✓ ✓ — ✓ ✓ ✓ —
onion ✓ — ✓ — ✓ ✓ ✓ ✓ —
red lentils ✓ ✓ — — — ✓ ✓ ✓ ✓
butter ✓ ✓ — — ✓ ✓ ✓ — —
water ✓ — ✓ ✓ ✓ — — — ✓
margarine ✓ — ✓ ✓ — — — ✓ —
pepper ✓ — ✓ — — ✓ ✓ — —
green lentils — — ✓ ✓ ✓ — — — —
milk — ✓ ✓ — — — — ✓ —
rice — — ✓ — — — ✓ — ✓
carrot — — — — — ✓ ✓ — —
egg — — ✓ — — — — ✓ —
meat stock — ✓ — — — — — ✓ —
mint — — — ✓ ✓ — — — —
bay leaf ✓ — — — — — — — —
black pepper ✓ — — — — — — — —
bone stock — — — — — ✓ — — —
bread — — ✓ — — — — — —
chicken — — — — — — ✓ — —
chicken stock — — — — — — ✓ — —
lemon ✓ — — — — — — — —
noodles — — — ✓ — — — — —
oil — — — — — — — — ✓
orzo — — — — ✓ — — — —
paste — — — ✓ — — — — —
sandwich bread — — — — — — ✓ — —
yoghurt — — — — ✓ — — — —

Creamy

serves 6 35 min

A velvety soup in which a béchamel made with milk is stirred into the lentils and the whole thing is whisked with a mixer.

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Green

serves 4 1 hr

Green lentils soaked overnight, sieved and bound with a liaison of milk and egg. Served with fried bread.

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Green, with noodles

serves 6 25 min

A filling recipe, ready in twenty minutes, in which noodles are added to a green lentil soup made with tomato paste.

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Green, with yoghurt

serves 6 55 min

Green lentils bound with yoghurt, with orzo in the soup. Finished with butter infused with mint.

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Sieved

serves 4 35 min

A smooth lentil soup cooked in bone stock, passed through a sieve and sweetened with carrot.

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With chicken

serves 6 45 min

Lentil soup cooked in chicken stock, with rice, carrot and shredded chicken in it.

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With milk liaison — browned onion and flour

serves 6 55 min

Onion browned with flour, cooked with red lentils and meat stock, sieved and finished with a liaison of milk and egg yolk.

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With rice

serves 1 25 min

A plain lentil and rice soup made in very small quantities, for one.

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