Turkish Red Lentil Soup: Gelin Çorbasī
I was introduced to red lentil soup when I traveled to Turkey one summer. It immediately became one of my favorite soups, and I ate it with almost every meal in Turkey. It's beautiful color, rich flavor, and easy preparation make it a great and hearty meal for either lunch or dinner.
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Servings: 4 people
Calories: 291 kcal
Net Carbs: 25 g
Ingredients
- 1 clove (1 clove) garlic, minced
- 1 (1) yellow onion, diced
- 1.5 Tbsp (1.5 Tbsp) butter
- 3 Tbsp (3 Tbsp) concentrated tomato paste
- 1 tsp (1 tsp) sweet paprika
- 3/4 cup (135 g) red lentils, picked over and rinsed
- 5 cups (1.18 kg) chicken or vegetable stock
- sea salt and black pepper, freshly ground
- 1 Tbsp (1 Tbsp) fresh mint, minced
- 1 tsp (1 tsp) red chili flakes
- 1 Tbsp (1 Tbsp) fresh lemon juice
- lemon wedges to serve
Instructions
- Melt the butter in a large stock pot, such as a dutch oven, over medium-low heat. Slowly soften the garlic and onion in the butter until translucent. Add the tomato paste and paprika and cook for 2 minutes, stirring regularly.
- Add the lentils, stirring to coat. Add the stock and bring to a boil. Turn to a simmer and cook for 40 minutes, stirring occasionally to prevent sticking.
- Once the lentils are soft and beginning to fall apart, take off the heat. Blitz the lentils in a blender or food processor or use an immersion blender to pureé the soup. Pour back into the pot and return the pot to the heat. Season with salt and pepper to taste and stir in the lemon juice: the lemon is essential to bring out all the flavors
- Serve hot with a sprinkling of mint and red chili flakes and a squeeze of lemon juice.
Nutrition
Calories: 291kcalFat: 8gSodium: 586mgNet Carbs: 25gSaturated Fat: 2gPotassium: 820mgCarbohydrates: 37gVitamin A: 832IUFiber: 12gVitamin C: 9mgSugar: 8gCalcium: 42mgProtein: 17gCholesterol: 9mgIron: 4mg
