Turkish Red Lentil Soup (Mercimek Corbasi) (vegan)
Makes about 1 gallon, 3.8 L, serves 8 to 12
1 pound (2 cups, 455 g) split red lentils
1 large onion, chopped
3 garlic cloves, minced
3 tablespoons tomato paste
1 tablespoon (15 ml) Turkish Urfa pepper (substitute Aleppo pepper or other hot pepper flakes)
2 teaspoons (10 ml) kosher salt
1/2 teaspoon ground black pepper
3 tablespoons (45 ml) chopped fresh mint, or 1 tablespoon (15 ml) dried mint, preferably spearmint
¼ cup (60 ml) olive oil
6 tablespoons (85g) all-purpose flour
2 cups ( 475 ml) Vegetable Stock
Garnishes
¼ cup (60 ml) olive oil
1 tablespoon (15 ml) paprika
1 lemon, cut in thick half-moon wedges
Chopped fresh mint, preferably
spearmint or dried mint
Ground sumac
Preparation:
Rinse and drain the red lentils. They will absorb a little of the water and expand.
Make the soup: In a large pot, mix red lentils, onion, garlic, salt, black pepper, mint, and tomato and pepper pastes. Add 3 quarts of water to the pot and bring to the boil.
Skim off the foam that rises to the top. Reduce the heat and simmer half an hour or until the lentils have disintegrated, stirring occasionally. Meanwhile, in a medium pot, combine vegetable oil and flour to make a smooth paste. Cook 3 to 5 minutes, stirring, to cook out the raw flour. Add the Vegetable Stock while whisking and bring to the boil, stirring until smooth. Scrape the mixture into the soup and bring back to the boil. Taste soup for seasoning and reserve.
Make the paprika oil garnish: Heat the oil in a small skillet and then add the paprika, stirring and cooking 5 to 10 seconds.
Drizzle the oil onto each bowl and sprinkle mint and sumac just before serving. Add a wedge of lemon to each bowl and serve.
Gluten-Free Version: Omit the oil and flour paste. Instead make a slurry of 3 tablespoons cornstarch mixed with 4 tablespoons water. Stir vigorously into the boiling soup and allow it to come back to the boil and thicken.
(Photo by Steve Legato, Styling by Aliza Green)
Rinse and drain the red lentils. They will absorb a little of the water and expand.
Make the soup: In a large pot, mix red lentils, onion, garlic, salt, black pepper, mint, and tomato and pepper pastes. Add 3 quarts of water to the pot and bring to the boil.
Skim off the foam that rises to the top. Reduce the heat and simmer half an hour or until the lentils have disintegrated, stirring occasionally. Meanwhile, in a medium pot, combine vegetable oil and flour to make a smooth paste. Cook 3 to 5 minutes, stirring, to cook out the raw flour. Add the Vegetable Stock while whisking and bring to the boil, stirring until smooth. Scrape the mixture into the soup and bring back to the boil. Taste soup for seasoning and reserve.
Make the paprika oil garnish: Heat the oil in a small skillet and then add the paprika, stirring and cooking 5 to 10 seconds.
Drizzle the oil onto each bowl and sprinkle mint and sumac just before serving. Add a wedge of lemon to each bowl and serve.
Gluten-Free Version: Omit the oil and flour paste. Instead make a slurry of 3 tablespoons cornstarch mixed with 4 tablespoons water. Stir vigorously into the boiling soup and allow it to come back to the boil and thicken.
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