mercimek çorbası (turkish lentil soup)
Red lentils (mercimek, masoor dal) are a staple of my diet, either cooked into a spicy, thick South Asian dal, or in the form of this milder Turkish soup. Mercimek çorbası is ubiquitous in Turkey; most restaurants serve it or a similar lentil-based soup called Ezogelin çorbası as a standard first course. Red lentil soup or dal, cooked with onion, tomato, garlic and cumin, stretches from Morocco to Nepal. My version is essentially Turkish, and basically the same as most Syrian/Levantine, Armenian, and Persian varieties. As with most of my recipes, amounts are negotiable and seasoning to taste (I like the flavors quite strong; so tend to be quite enthusiastic with the garlic, mint, cumin, peppers, etc. The amounts listed below are guesswork, and probably on the low side in some cases.)
Ingredients:
red lentils (500 grams; about 2-3 cups)
1 large onion, finely chopped
1-2 tomatoes, finely chopped (or equivalent amount of canned chopped tomato)
3-5 large cloves garlic, minced
chicken stock (stock cubes will do if you haven't got the real thing)
tomato puree/paste (optional)
olive oil
cumin
dried mint
salt and black pepper
red chili pepper flakes (preferably pulbiber, a tangy, dried and preserved Turkish variety)
toppings:
1 lemon
sumac (optional; a powder made from dried red berries used in Persian, Turkish, and Central Asian cooking)
plain yogurt (again, Middle Eastern or Greek style if possible)
1. Place the lentils in a bowl of warm water and soak (half an hour early if possible)
2. Chop onions and garlic, saute in 2-3 spoonfuls of olive oil until soft, adding about 1 tbsp cumin as they become fragrant.
3. Add chopped tomato and cook for a few minutes until soft.
4. Add 2-3 cups of chicken stock and soaked lentils and bring to a boil; add 3-4 tablespoons of dried mint, 1 teaspoon chili pepper, and a dash or two of salt and pepper. Add 2-3 tablespoons tomato paste (optional, but nice). Add water (or more stock) to keep a soupy consistency.
5. Cook on medium heat for at least 30-40 minutes (like most things with lentils, it's better after several, and best the next day), adding liquid as necessary. Season with more mint, cumin, chili, salt and pepper as needed, to taste.
6. When lentils are soft and the mixture has become creamy, turn down the heat. You can puree the soup in batches if you like; but it's also fine as is.
7. Serve with lemon slices (or just add a little lemon juice at the end) and topped with yogurt, pulbiber/chili pepper flakes, and sumac.
posted by elizabeth at 7:45 AM
13 Comments:
Hello. Stumbled across your blog, clicking "Next Blog." Im gonna be back cause that lentil soup looks tremendous, though unfortunately my wife doesn't eat lentils. As for the post below on racism in the US and Britian. For the US, as always, it depends on where you are talking about. I am in Hawaii now, which is one of the most ethnically mixed places around. The majority of marriages are across ethnic lines. There are people of (mostly) Japanese, European, Chinese, Korean, Filipino, Hawaiian, and Portuguese descent (yes, Portugal is European, but there is a special population of formerly Portuguese here) all living together pretty darn well. There is no majority race or background. Of course, there are issues. I teach a bunch of Korean-American kids in the mornings, who are always going on about what the Chinese are like or something, but over all I am pretty impressed with the place. Another place that seems to be doing a decent job of many peoples living together is Toronto. It was a lovely place to spend some time a couple years back.
Yum. Sx
That's one good looking recipe! Now I know what I'll be doing this weekend!
I tried it tonight. I didn't have any chili flakes and had to make do with Thai roast chili paste, but it came out very edible regardless. Very quick, too! Thanks for adding a new horse to my culinary stable.
I can't wait to get Tomer to make me some!
This is "the real thing", your recipe is the best one on the web. I made is last year and it was delicous. I'm gonna cook it again in this snowy day.
Are you gonna put the masoor dal recipe?
just wanted to let you know that i tried your recipe and it was just like eating in turkey. i was afraid i wouldn't be able to recreate the wonderful soup i lived on while i was there. thank you!
I did your recipe last year it was great. I remember adding more canned tomatoes though. Question: how much mint and cumin do you use?
Really excellent soup! Thanks for sharing the recipe.
I want to make this soup, but I've no dried mint... The picture is beautiful... reminds me of a Dal Makhani, which is something I try to make every now and then.
Hi there, I wanted to point out that Sumac (Persian "somaq") and Barberries (Persian "zereshk") are two completely unrelated items.
Brisa, Thanks for the correction! Someone had told me that was the Persian name. Have edited to correct.
Martha: I use quite a bit of both, in a ration of probably 3 to 1. Perhaps try 3 tbsp mint, and 1 tbsp cumin to start?
what are the actual measurements and portions of the spices and oil, etc. I have never made this, but had it before only one. Can you please specify exact portions in ml/cups???? teaspoon??
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