Photograph of the finished Mercimek corbasi

Middle East · Súp đậu lăng đỏ bơ ớt bạc hà

Mercimek corbasi

45 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Red lentils Red lentils 12.7 oz
  • Photograph of Potato Potato 11.3 oz
  • Photograph of Carrot Carrot 2
  • Photograph of Onion Onion 1.6
  • Photograph of Unsalted butter Unsalted butter 3.5 oz
  • Photograph of Espelette chilli powder Espelette chilli powder 0.4 oz
  • Photograph of Mint leaves Mint leaves 0.6 oz
  • Photograph of Lime Lime 2
  • Photograph of Cumin seeds Cumin seeds 0.3 oz
  • Photograph of Flour Flour 1.4 oz

Method

  1. 1 Sauté the onions, carrots, and potatoes with butter for 8 minutes, then sprinkle with flour and stir for 1 minute.
  2. 2 Add the red lentils and 800 ml of water, and cook for 25 minutes until the lentils are completely dissolved.
  3. 3 Grind it into a fine paste and then strain it through a sieve — the Turkish version should be smooth like cream, unlike the Arabic version which leaves the grains whole.
  4. 4 Melt the butter with the peppers (Espeletch) and dried mint for 40 seconds to make red chili butter.
  5. 5 Drizzle chili butter over the soup and squeeze lemon juice over it before serving; sprinkle with crushed roasted cumin at the end.

With an appliance

  • Pressure cooker 35 min

    Replace step 2: cook red lentils with 800 ml of water under high pressure for 7 minutes, then quickly release the pressure; keep step 3 as is, blend and strain the soup before drizzling with chili butter.

Start cooking