Turkish Lentil Soup | Mercümek Çorbası | Stay at Home Recipes

Turkish Lentil Soup – Mercümek Çorbası

One of the best and simplest Turkish soups you could make and eat. It’s so warming and comforting. A filling soup that’s suitable for everyone, no matter what your dietary needs. It’s a perfect meal in itself.

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Recipe (makes enough to feed about 20, or freeze some for next time!):
500g pack of red lentils
4 tbsp olive oil, or use half the oil and about 15g butter
3 celery sticks, thinly sliced
1 large onion, finely chopped
1 small coffee cup of rice (about 30 to 50g), any rice will do or use Bulgur cracked wheat
1 tsp of salt
1 tsp black pepper
1 tsp cumin powder (optional)
1 tbsp tomato or sweet pepper paste
2 litres water, possibly more if needed
2 vegetable stock cubes
Juice of 3 lemons
Cheeky little topping:
1 halloumi, cubed and fried to finish

Heat the oil in a pan, add the celery and onion and fry on a low heat to soften. Add the lentils, rice, salt, pepper and cumin, stir to coat then add the pepper or tomato paste. Make sure all of the ingredients are fully mixed then add the water, stock cubes and lemon juice.
Lower the heat and allow to simmer for about 30 minutes or more till the lentils have softened completely and gone mushy.
Fry your halloumi and stir in to the soup or simply serve on top.

#Tip: Add some chilli pepper flakes for a spicy kick!