A hand full of lentils, an onion, carrot and a potato is home comfort cooking at its best.
It's January and for most of the North Hemisphere ... it's reaaaaalllly coooold! Did you know January is National Soup Month? Yep, that's right... an entire month to celebrate one of our favorite comfort foods! Soup, chowder, stew -- they're all acceptable forms of soups to share with your loved ones this month! So to warm the bones and make a pot of a rich and hearty bowl of soup! The world may be freezing over in front of your eyes, but you would be in the safe harbor as long as you have a bowl of Mercimek çorbası on your table.
Mercimek çorbası is a classic and humble Turkish red lentil soup that simple, flavorful and nutritious. Soups have a very special place in not only Turkish cuisine but also Algerian (even my native Hungary). Meals are most often started with a pipping hot bowl of soup. It offers a light and calming prelude to the main meal.
The main ingredient in this soup are lentils. Lentils are pulses that have been around since the dawn of man. They orginated in the Far East and grow in pods, usually two lens (or lentils) per pod. Interestingly enough, lentils are one of the first domesticated crops of the Far East. A variety of pulses or lentils exist with colors that range from yellow to red-orange to green, brown and black. Red, white and yellow lentils in some cases are peeled, i.e., are those that have their skins removed before being sold. Lentils are sold in many forms, with or without the skins, whole or split. Lentils are considered a Superfood and provide essential amino acids, iron, dietary fiber, folate, vitamin B1 and minerals. Lentils also provide low cost protein much needed for the poor and vegetarians all over the world.
This soup is easy to make and simmers on the stove while you go about your day. If you are a fan of lentil soup I suggest you give this one a try… make a big batch, invite your loved ones over and enjoy! Make every moment count.
Let's keep in touch! Sign up for posts delivered right to your e-mail inbox or subscribe to my feed. You can also 'like' me on Facebook, pin posts on Pinterest or follow me on Twitter for all the latest recipes and updates.
share this on