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Mercimek Çorbası (Red Lentil Soup)

Asia › Turkey
serves 6 45 min Medium 9 versions
Under 45 Minutes Lunch Iftar
Mercimek Çorbası tarifi
E4024 · CC BY-SA 4.0

Lentil Soup with Chicken

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

Ingredients

Servings 6 people
  • 2 piece chicken leg · boiled
  • 1.5 water glass (200 ml) red lentils · or yellow
  • 1 piece onion · chopped
  • 4 tablespoon butter
  • 1 tablespoon rice
  • half piece grated carrot
  • 1.5 tablespoon flour
  • 1 water glass (200 ml) chicken stock
  • 1 dessert spoon salt
  • 3 slice sandwich bread
  • 1 dessert spoon ground pepper

How to make it

Open in kitchen mode
  1. Soften the onion in 2 tablespoons of butter until pink.
  2. Add the washed lentils.
  3. Cook with 1 glass of chicken stock and two glasses of hot water, then pass through a sieve.
  4. In a separate pan, brown the flour in 1 tablespoon of butter.
  5. Stir the browned flour into the soup.
  6. Add the rice, salt, grated carrot and the pieces of chicken.
  7. Bring it to the boil once.
  8. Fry the sandwich bread in the remaining butter with the red pepper.
  9. Pour it over the soup while sizzling hot.
  10. Serve hot.
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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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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 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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