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Mercimek Çorbası (Red Lentil Soup)

Asia › Turkey
serves 6 55 min Easy 9 versions
Meat-free Vegetarian Iftar Stovetop
Mercimek Çorbası tarifi
E4024 · CC BY-SA 4.0

Green Lentil Soup with Yoghurt

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

Ingredients

Servings 6 people
  • 1.5 water glass (200 ml) green lentils
  • 6 water glass (200 ml) water
  • 3 tablespoon yoghurt
  • 1 piece onion · dried
  • 2 tablespoon orzo
  • 2 tablespoon butter
  • 1 dessert spoon salt
  • 1 dessert spoon mint

How to make it

Open in kitchen mode
  1. Add 6 water glasses of water to the lentils.
  2. Drop the peeled whole onion into the pan and cook for half an hour.
  3. Turn off the heat once the lentils are soft.
  4. Once it has cooled a little, take out the onion and add the yoghurt.
  5. Turn the heat back on and stir the soup continuously so the yoghurt is taken up into it.
  6. Once it boils, add the salt and the orzo.
  7. Turn the heat down and cook for 15 minutes.
    15 min
  8. Melt the butter in a pan and add the mint.
  9. Pour the minted butter over the soup.
  10. Stir once and serve.
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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

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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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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