Traditional Recipe from Turkey. Very good digestibility and health benefits. Easy to make with minimal fresh ingredients. This recipe should be on of your staples, which you can rustle up any time, with almost all larder ingredients. It is and ideal dish for a busy work day.
Many traditional recipes are naturally balanced and that´s why I love traditional recipes from around the world.
This dish contains red lentils. Red lentils are one of the easiest legumes to digest, making this dish suitable even for weak Agni (digestion). So this is an easy to digest dish, and for those who need more help, blending the soup improves digestibility further. The spices such as Cumin, paprika, and garlic strengthen digestive fire and helping digestibility. And eat the dish warm, not cold, for best digestion.
Red lentils support blood-building (Rasadhatu) and are a good vegetarian protein source. High fibre supports colon health and reduces constipation. Olive oil + lentils lower LDL and triglycerides which is beneficial for heart health. The Low glycaemic index stabilises energy and reduces cravings. Satiating, high-fibre, low-calorie is ideal for weight loss, especially Kapha types.
Traditionally served with bread, which makes the dish a source of high protein. When eaten together in the same day (not necessarily the same meal), they complement each other’s amino acid gaps and provide all nine essential amino acids, similar to an animal protein. Lentils are high in lysine but relatively low in methionine. Grains (rice, wheat, oats, millet, couscous, bulgur, etc.) are high in methionine but lower in lysine
Ayurvedic Optimisations:
This dish is ideal for Vata and Kapha. If you are balancing your Pitta: Add a spoon of coconut milk for Pitta. Red lentils are slightly pitta increasing, so coconut milk can provide the balance, if needed. You can also leave the paprika and or garlic out if needed. You can serve it with a slice of bread which balances the pitta out naturally. Use lemon only at the end to preserve vitamin C and avoid excess Pitta heat. Raw lemon is cooling and cooked lemon is heating (i.e. more acidic).
Turkish Red Lentil Dish: Mercimek Çorbası
Description
The ingredients card is divided into two parts: fresh ingredients and larder ingredients. Larder items are things you can buy in bulk and keep stocked at home, so you don’t need to think about them each week. That way, when it’s time to cook, you only need to shop for the fresh ingredients, making your weekly shopping faster and easier.
Ingredients
Freshly Grown:
From Storage/Larder:
Instructions
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Prepare ingredients: Rinse lentils under cold water until water runs clear. Chop onion, carrot, and potato.
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Sauté vegetables: Heat 1 tbsp olive oil in a medium saucepan over medium heat. Add onion and carrot, sauté for 3–4 minutes until soft. Add tomato paste, paprika, and cumin, cook 1 minute to release aroma.
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Cook lentils: Add red lentils and diced potato. Pour in 500 ml water or vegetable broth. Bring to a boil, then reduce heat and simmer 20–25 minutes until lentils and vegetables are soft.
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Blend soup: Use a hand blender or regular blender to purée the soup until smooth. Adjust salt and pepper to taste.
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Serve: Serve hot with crusty bread if desired. Pour into bowls, garnish with lemon wedges and optional dried mint or chili flakes.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 220kcal
