| Prep: 20 mins | Cook: 45 mins – 60 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 230 | 7g | 1g | 32g |
| sugars | fibre | protein | salt |
| 6g | 8g | 13g | 0.35g |
Why I Love Turkish Green Lentil Soup
There is an unmistakable allure to the robust, hearty flavors of Green Lentil Soup. This Turkish delight, with its earthly lentils and vibrancy of spices, makes me take a delightful detour from my usual culinary interests. As someone who often showcases the flavours of the Montana landscape, this well-traveled recipe provides a refreshing twist. This Green Lentil Soup recipe has, in fact, become a favored exploration into the vast, rich tapestry of Turkish cuisine.
Inspired by Global Flavors
Where my palate was nurtured on the landscape-inspired dishes of Montana, my culinary curiosity draws me towards exploring new flavors. I find that the Turkish Green Lentil Soup, or yesil mercimek çorbası as it’s known in its native tongue, allows for an exciting departure from traditional rancher’s favorites. This isn’t just about trading bison burgers for lentil soup. It’s about engaging with a culinary tradition that offers an incredible depth of flavors and textures. Turkish cuisine, much like Chef Musa Dağdeviren’s cookbooks, never fails to inspire in this regard.
Unraveling the Flavors
The Green Lentil Soup recipe is a marvelous blend of textures and tastes. The backbone provided by the green lentils, gives the soup a hearty consistency that is both comforting and satisfying. To this base, an aromatic ensemble of a finely chopped onion, neatly diced carrots, and minced garlic lend a vegetable symphony. The addition of spices such as cumin and paprika give it a beautiful warmth, while the bay leaves add a hint of fragrance. Tomato paste contributes a subtle sweetness which is nicely offset by the tangy lemon juice, creating a harmonious balance between the myriad of flavors. A sprinkle of salt and pepper, while garnishing with fresh parsley and perhaps, an extra drizzle of olive oil for a final touch.
Given the amazing flavors packed in the Green Lentil Soup recipe, it makes me understand exactly why Turkish cuisine has been charming taste buds for centuries. And while Bison burger will always have a special place in my heart, I find myself increasingly drawn to such adventurous recipes that promise more than just a good meal.
What You’ll Need
Method
Step One
Wash the green lentils under cold water until the water runs clear, then put them in a large pot. Add 6 cups of water to the pot. Bring to a boil over high heat, then reduce the heat to low and let the lentils simmer for about 20 minutes.
Step Two
While the lentils are cooking, heat the olive oil in a large skillet over medium heat. Add the finely chopped onion and carrots into the skillet. Sauté until the vegetables are soft.
Step Three
Next, stir in the minced garlic, cumin, paprika, and bay leaves. Sauté for another minute to enhance the flavors.
Step Four
Add the tomato paste into the skillet and mix well, ensuring all the vegetables are coated. Sauté for a further 2-3 minutes.
Step Five
Once the lentils have simmered for 20 minutes, pour the vegetable mixture into the pot with lentils and stir well.
Step Six
Add salt and pepper to taste. Let the soup simmer for about 40 minutes, or until the lentils are tender. Throughout the simmering process, stir occasionally.
Step Seven
Once the lentils are tender, remove the pot from the heat and stir in the juice of one lemon.
Step Eight
Serve the soup hot and garnish with fresh parsley. Enjoy your Green Lentil Soup!
