Mercimek Çorbası
Red lentil soup finished with mint butter and lemon.
Ingredients
- 2 cups Red lentils
- 1 Onion
- 1 Carrot
- 1 Potato
- 4 tbsp Butter
- 1 tbsp Flour
- 1 tbsp Chili flakes
- 1 tbsp Dried mint
- 2 Lemon
- 1 tsp Cumin
- 2 tsp Salt
- 8 cups Water
Method
- Soften the vegetables — Cook the onion, carrot and potato in butter for 8 minutes.
- Add lentils — Rinse the red lentils and add with water, cumin and salt.
- Simmer — Cook 30 minutes until everything collapses.
- Blend smooth — Purée completely — Turkish lentil soup is always velvety, never chunky.
- Make the mint butter — Melt butter with chili flakes and dried mint until it foams and turns red.
- Mercimek is ready — Drizzle the red butter over each bowl and serve with lemon wedges.