Turkish lentil soup or Mercimek corbasi is a traditional dish of the Middle East.
The Middle East has always been famous for thousands of spices and aromas that permeate the air of colorful bazaars. Spices worth their weight in gold give an incredible taste to dishes from Turkey, Iran, Lebanon, Syria, Tunisia, Egypt and others. Walking through the narrow rows of the oriental bazaar, you try to grasp with your eyes all the variety of colors and flavors of spices — turmeric, ginger, sumac, cumin, coriander, saffron, mustard and thousands more others. But the main thing is the combination of these seasonings in the finished dish!
Today we will prepare a cream soup with a thousand-year history. There is a legend that this soup (soup) was prepared at the dawn of civilizations. The dish is very simple, it will take about an hour and a half to prepare. From the first spoonfuls, you immediately realize that the soup is “not ours”. The soup has a pronounced oriental aroma. During cooking, the kitchen is filled with the aromas of turmeric, carrots, garlic, lentils. To obtain the consistency of the puree, you will need an immersion blender. A mandatory addition to the soup is lemon juice. Juice adds flavor and unique sourness, and yogurt – tenderness.
Recipe type: Soups
Recipe type: Turkish