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Mercimek Çorbası (Red Lentil Soup)

Asia › Turkey
serves 4 35 min Easy 9 versions
Meat-free Vegetarian Under 45 Minutes Lunch Iftar
Mercimek Çorbası tarifi
E4024 · CC BY-SA 4.0

Sieved Lentil Soup

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

Ingredients

Servings 4 people
  • half water glass (200 ml) red lentils
  • 1 piece onion · medium
  • 1 piece carrot · medium
  • 5 water glass (200 ml) bone stock
  • 1 tablespoon flour
  • 50 gram butter
  • 1 dessert spoon salt
  • 1 teaspoon red pepper

How to make it

Open in kitchen mode
  1. Grate the carrot into 4 water glasses of bone stock.
  2. Add the onion, quartered, and the lentils, and boil for 15 minutes.
    15 min
  3. Pass the mixture through a sieve.
  4. Melt the butter in a pan, add the flour and brown it for 5 minutes.
    5 min
  5. Add 1 water glass of bone stock and stir well.
  6. Once it starts to boil, add the sieved mixture.
  7. Adjust the salt and red pepper.
  8. Once it boils, turn off the heat and 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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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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