Red lentil soup with chile and mint (Mercimek çorbasi) from Istanbul and Beyond: Exploring the Diverse Cuisines of Turkey (page 43) by Robyn Eckhardt

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • metacritic on October 10, 2021

    Absolutely delicious and incredibly easy. It is hard to overstate how simple this dish is, even as it brings out warming depths of flavor. By grating potato, onion, and carrot as the first step, one effectively makes the base for a very good vegetable broth without having the prior need of making the broth. The lentils go in and the whole thing is pureed. Then comes in the Aleppo pepper and dried mint. That this dish is made in butter, rather than olive oil, gives in a nice mouthfeel though you could sub olive oil with ease, I would think.

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