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Mercimek Çorbası (Red Lentil Soup)

Asia › Turkey
serves 4 1 hr Medium 9 versions
Meat-free Vegetarian Iftar Baked Stovetop
Mercimek Çorbası tarifi
E4024 · CC BY-SA 4.0

Green Lentil Soup

One of 9 versions of Mercimek Çorbası (Red Lentil Soup). The table below shows how their ingredients differ.

Ingredients

Servings 4 people
  • 0.667 water glass (200 ml) green lentils · 115 g
  • 6 water glass (200 ml) water
  • 1 piece onion · medium
  • 4 tablespoon margarine · or butter
  • 2 tablespoon flour
  • 0.25 tea glass (100 ml) rice
  • 2 dessert spoon salt
  • 1 piece egg
  • 1 water glass (200 ml) milk
  • 2 slice stale bread · fine
  • half dessert spoon red pepper

How to make it

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  1. Wash the lentils and soak them overnight in 1 water glass of water.
  2. Peel and wash the onion and chop it very finely.
  3. Put it in a pan with the oil and put the lid on.
  4. Soften it for 2-3 minutes, stirring from time to time.
    3 min
  5. Add the flour and brown it until it turns lightly golden.
  6. Wash the rice and add it to the onion mixture with the lentils and their soaking water.
  7. Stir until it comes to the boil and cook for 35-40 minutes.
    40 min
  8. Pass it through a sieve or blend it, add the salt and put it back on the heat.
  9. In a separate bowl, whisk the egg well with the milk.
  10. Warm it by stirring in a few spoonfuls of the hot soup.
  11. Add the milk and egg mixture to the pan a little at a time, stirring the soup continuously.
  12. Turn off the heat once it comes to the boil.
  13. Cut the bread into 1 cm cubes, put them on a tray and toast them in the oven until golden.
  14. Serve the soup scattered with the fried bread and red pepper.
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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 — — — — ✓ — — — —

Classic

serves 4 40 min

Red lentil soup cooked with bay leaf and peppercorns, then sieved. Finished with oil infused with red pepper.

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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, 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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