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Mercimek Çorbası (Red Lentil Soup)

Asia › Turkey
serves 6 55 min Medium 9 versions
Iftar
Mercimek Çorbası tarifi
E4024 · CC BY-SA 4.0

Red Lentil Soup

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

Ingredients

Servings 6 people
  • 2.5 litre meat stock
  • 1 piece onion · large
  • 1 coffee cup (70 ml) flour
  • 250 gram red lentils
  • 2 tablespoon butter or margarine
  • half tablespoon salt
  • 1 water glass (200 ml) milk · for the liaison
  • 2 piece egg yolk · for the liaison

How to make it

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  1. Peel the onion and chop it into small pieces.
  2. Fry it in butter over a low heat for 4-5 minutes.
    5 min
  3. Add the flour and stir for another 1-2 minutes.
    2 min
  4. Add the lentils, picked over and washed, together with the meat stock.
  5. Bring it slowly to the boil.
  6. Add the salt.
  7. Pass the soup through a sieve and put it back on the heat.
  8. Whisk the milk and the egg yolks; warm the mixture by adding hot soup to it a little at a time.
  9. Stir the liaison into the soup.
  10. Let it boil for a moment or two, then take it off the heat.
  11. Serve with fried bread.
Tips

Lemon is not added to soups finished with a milk liaison — lemon curdles the milk. Do not pour the liaison straight into the pan; warm it first by adding hot soup to it a little at a time.

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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 chicken

serves 6 45 min

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

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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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