Kirmizi Mercimek Corbasi


When using red lentils they do not have to be soaked but be sure to clean them with water until the water is not cloudy. I prefer Maggi cubes when cooking especially when it comes to soups. I have also heard Goya is good but have never personally used them. This is a very filling soup and perfect for fatoor.
2 tablespoons butter
1/2 teaspoon red pepper flakes
1 cup red lentils, washed and drained
1 onion, chopped
1 small carrot, chopped
1 beef bouillon cube
3 cups water

1. In a 2-quart saucepan on medium high heat add butter, onion and carrot. Cook until onion is tender. Add lentils, red pepper, beef cube and water. Cook on medium heat for 20 minutes.

2. With a hand blender puree soup in the pan. Serve with parsley sprinkled on top and with lemon wedges.

2 Responses to Kirmizi Mercimek Corbasi

  • curiouskitty says:

    Hi Noor, I would like to give a quick tip as a Turkish woman and (it is said to be) a good cook: Red lentil soup cannot be prepared without a potato. You should chop or grate a peeled, medium size onion per pot and stir it in along with the lentil.
    You can pepare a more famous version of the lentil soup without onion and carrot, only with lentils and potato. And pour the molten butter on it at the very end, after you turn off the heat. This is how my mom and most of the restaurants prepare it.
    Now, I mostly prepare it with veggies since my (Egyptian) husband enjoys it more. ;)
    Thanks for your blog, I enjoy reading it.

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