Traditional Turkish Lentil Soup Recipe (2024)

FAQs

What is the most famous soup in Turkey? ›

Mercimek soup, known as Turkish lentil soup, is one of the most favored traditional soups in Türkiye. It's a very simple dish requiring only a few ingredients yet its taste is matchless! Lentils are legumes that are very high in fiber, are packed with vitamin B, and a great source of potassium.

Why does my lentil soup taste bland? Lentils have a relatively mild taste and take well to seasonings. To avoid a bland lentil soup, use a flavorful broth—whether that's homemade or store-bought chicken or vegetable broth. The other key is building flavor.

The other good news: Lentils don't need to soak as beans do (though you do need to sort and rinse them before cooking). Different types of lentils cook in different amounts of time. Red lentils are the fastest cooking and they dissolve as they cook and make for a smooth soup.

Cook It Longer

Sometimes soup just needs to simmer longer to reach the perfect consistency. Check to see if the vegetables are tender, and then taste the broth. If the soup tastes a bit watery, give it more time.

According to the Taste Atlas Awards, the international food database, the Filipino favorite, Sinigang, is hailed as the best soup in the world.

(Kalvo says there may even be more than 500 different recipes). So it's almost a given that during life's most memorable times, soup was on the Turkish table. “Turkish people have soup for breakfast, lunch, dinner and late-night meals.

Another reason that lentils are known for causing gas and bloating is because they are high in what's called raffinose. Raffinose family oligosaccharides (RFO) are known to cause stomach discomfort and bloating because the human body lacks the enzyme required to break them down within the digestive tract.

Lentils are frequently cooked with strong spices, which can cause indigestion in some people. Lentils are a good source of potassium, however, too many lentils in the diet can cause hyperkalemia (symptoms may include vomiting, fatigue, irregular heartbeat and difficulty breathing) in people with poor kidney function.

Think more like you're cooking pasta- you just need significantly more water than lentils. You can also use broth instead of adding an extra layer of flavor. I like adding a bay leaf, an onion cut in half, and a clove of garlic to add flavor to the lentils.

Red lentils are best for soups, curries, dals, and anything that craves a creamy, thicker, more comforting touch. Red lentils are some of our favorites around here, especially our newest Ethiopian inspired lentils!

Why did my lentil soup turn brown? ›

As the veggies hit the boiling water, volatile acids are released into the water and are carried away in the steam. When the pot is covered, the steam and the acids it contains are forced back into the water. Once there, the acids react with the chlorophyll in the vegetables, turning them an unsightly shade of brown.

You're not using enough water

According to the BBC, lentils need a whole lot of water to cook all of the way through. So use at least three times more water than lentils and avoid the temptation to salt the water. Adding salt can make the lentil's exterior tough and unappetizing (via Lentils.org).

the color change you've observed is from oxidation. If you want to prevent this, lay some plastic wrap over the surface of your lentils to prevent air from getting to them, or add some acid, like lime juice, to the recipe.

Mushy, overcooked lentils are far from tasty. Cooking them at a rapid simmer can lead to them splitting their skins from the pressure and thus lead to mushy results. Follow this tip: Trust that a gentle simmer will cook the lentils perfectly.

Add a tablespoon of paprika and a small very very finely diced onion to the lentils after you have cooked them and stir in well. Leave on heat for a few minutes for flavours to blend. If you can't eat onion use a level teaspoon of Asa Foetida powder instead. Be sure and add salt to the dish.

Turkish Lentil Soup Ingredients:

Veggies: This lentil soup recipe is made with a simple base of onion (white or yellow), carrot, and a small potato (I used a Yukon gold). Stock: Either vegetable or chicken stock — whichever you prefer. Red lentils: Which cook quickly and break down well in this soup.

There are more than 300 kinds of soup in the Turkish cuisine. Soups can be consumed any time of the day in Turkey and may be served hot or cold depending on the recipe and ingredients. And if a soup is accompanied by plenty of Turkish bread, it can be sufficient for a meal.

The most popular soup would be lentil soup or tarhana. On the other hand, chicken soup is always considered like a medicine for people with cold or flue.