Turkish Lentil Soup - Sarı Mercimek Çorbası

 Old but gold. I posted the recipe over 4 years ago when we had just moved to Germany. 

As years have gone by, I’ve come to realize that my recipes, along with my photography has gotten quite refined. So this revamped version is very much called for. 

With approximately 7 million Turkish people living in Germany, it proves that the food we eat in restaurants here is pretty much authentic. 

So as being one of the most popular foods we naturally tried quite a few restaurants. 

A staple in most homes and Turkish restaurants the Turkish lentil soup instantly caught my attention. A perfectly warming soup on a cold chilly day. 

There are 3 main types of Turkish lentil soups. 

• Red lentil soup - kırmızı mercimek çorbası, which is kind of the default lentil soup. 
• Ezogelin soup - ezogelin çorbası, similar to red lentil soup but bulkep up with rice and bulgur. 
• and this Yellow lentil soup - sarı mercimek çorbası. 

While they all share similar flavors since the main ingredients are lentils and identical vegetables, they do taste slightly different because of the lentils. 

This time however I wanted to make the soup using yellow lentil. 

At home I cook lentils almost every other day. I believe they are the coolest legumes which come in a variety of sizes and colors, red, yellow, green, black, brown, white..... and they have a LOT to offer. 

High in protein, full of fiber, a source of iron, folic acid, magnesium the list goes on! 

While this soup uses Yellow lentils as its main ingredient, what sets this dish apart is the blend of spices, in particular, the dried mint and Aleppo pepper.

A staple in most of the Middle East, it is mild, silky smooth, hearty, vegan, gluten free and so comforting, making it a quick weeknight dinner. But in most places it is rarely eaten as a main dish on its own. Rather, it’s served as an appetiser to warm you up before diving into the main course, which can be lunch or dinner! 

The Turkish version is fairly brothy so it is served as a starter. 

Soups in general also play an important part during the fasting month of ramadan, where the nightfall iftar meal often starts with a bowl of soup. And this one is perfect! 

As with most Turkish recipes, this soup also starts off with olive oil and onion! Some recipes call for the addition of tomato paste, and sometimes red pepper paste. This helps give the soup the traditional orange-red hue.

Some soups like this one are more yellow. So this just shows how versatile it can be provided you stick with the base ingredients. 

In my case, I’ve used potatoes and carrots instead of tomato paste. 

Which Lentils? 

In terms of lentils, I’ve seen that most restaurants use yellow lentils and the home cooks use the red ones. I have used both and I find that either way the flavor and look is very similar. You could also use a mix of yellow and red lentils. 

Other than the obvious color difference, yellow and red lentils taste and cook differently. Yellow lentils taste more neutral and cook more rapidly. Red lentils taste slightly sweeter and nuttier and would probably require more longer cooking time.

Red lentils are more widely available and the perfect alternative if you can’t get your hands on yellow lentils which are usually available in Turkish or Middle Eastern supermarkets. 

Aleppo Pepper: 

The red pepper flakes, named after the northern Syrian city of Aleppo is now largely sourced from Turkey and elsewhere, due to the challenges of growing and exporting from the war-torn region. 

The flavor seeps in slow-building heat with earthy, cumin like undertone, a little hit of fruity tang and yes, it’s as delicious and exotic as it sounds. 

A good Aleppo pepper is flaky, semi-oily, and has a rich burgundy color. It looks bright, with a slight tang and has a savory flavor that is reminiscent of sun-dried tomatoes. 

It is a good pantry staple to have! 

These red pepper flakes are far milder and more aromatic than regular chili flakes. A perfect match for the gentle flavours of lentil soup, adding warmth rather than heat.

Butter:

The beauty of this soup is that it’s served with spiced butter on top! This is optional but adds an incredible touch to the dish that I highly recommend you try. Although you could use olive oil instead of butter. 

Ingredients: 

4 tbsp olive oil

1 medium yellow onion, chopped

2 cloves of garlic, chopped 

1 large or 3 small carrots peeled and chopped

1 medium potato peeled and chopped 

1.5 cups of yellow lentils

1 tsp cumin powder 

1 tsp dried mint 

1 tsp Aleppo pepper 

About 6 cups water or stock 

Flat leaf parsley, chopped for garnish 

Salt to taste 

1 tbsp butter 

Method:

Wash and soak the lentils for an hour. 

1. Heat 2 tbsp of olive oil in a pot over medium heat.
2. Sauté, stirring frequently, the onion, garlic and carrots for 4-5 minutes. 
3. Add the red lentils, salt and fry everything together for a few minute.
4. Pour in the water or stock, increase the heat, let it come to a boil. Then reduce the heat to a medium-low, cover the pot and let simmer. Cook for about for 20 minutes. Uncover and check for doneness.
5. Using a stick blender blend the soup until it is creamy and smooth. Or you can leave it half chunky and half creamy. Keep aside. 
6. In a small pan, heat a tablespoon of butter. Once the butter has melted and is hot but not brown, switch off the heat and take the pan off. Add the cumin powder, dried mint leaves, Aleppo pepper and let fry for a few seconds. 
7. Now bring the soup to heat up. Once it is hot pour the seasoned butter into the soup and mix. 
8. Lastly, squeeze a few wedges of lime into the soup and serve hot! 

Be sure to check your soup a few minutes before you remove it from the heat. If it is too thick, add 1/2 to 1 cup of water to thin it out a bit. You want it to be a slurping soup consistency and not a thick purée. 

To serve : 

It is almost always served with lemon wedges and a crusty bread. 

A good squeeze of lemon is mandatory to help balance the rich flavour of the soup. 

To store:

Lentil soup keeps very well for days in the refrigerator. In fact the flavor gets stronger making it taste even better. A great way for meal planning. Before eating, simply reheat it on the stove, adding more liquid and adjusting the seasoning (mainly salt) if necessary. 

Notes: 

Always wash and soak the lentils at least for an hour. Rinsing the lentils before cooking them removes all the abrasive residue and dals are sometimes covered in powder to keep insects away. Lentils contain raffinose oligosaccharides, one of the major culprits that cause stomach problems and gas. 

The way to cut back on belly issues is by simply soaking your lentils before cooking them. Optimally overnight or at least for a minimum of 3-4 hours. Not only does soaking your lentils reduce harmful oligosaccharides, but it also makes the other minerals and nutrients easier for the body to absorb. 

Do not use the soaking water, instead use it to water your house plants!

The White Asparagus is known as White Gold. 

Here in Germany nothing epitomizes Spring like the revered white stalks of Asparagus.

It is that time of the year when  markets start to flood with not the regular green Asparagus but the much sought after, White Asparagus. 

It is what makes a German’s heart beat with joy! Mountains and mountains of buttery, white asparagus. 

Spargelzeit, ‘Asparagus time’,  starts sometime in April but harvesting ends punctually on the 24th June. I've read that Germans eat their way through approx. 125,000 tonnes of this royal vegetable, half of which is bought fresh daily at roadside stands or in Wochenmarkt. 

Many Germans prefer the white variety to the green because it is tender and less bitter. The stalks are generally thicker and longer than the green version, which has a tougher skin that makes it unpalatable. Thankfully, many German supermarkets have machines on site that do all the peeling for you! How convenient is that. 

After living and eating this year after year I’ve learnt who to pick the good ones. Look for stems that are firm, crisp and plump, and have the characteristic velvety sheen. Press the end  of a stalk between your fingers to see if it releases its juice. That’s your cue that it’s as fresh as it can get. The Asparagus tips  too should be intact and firm. A slight purple tinge is quite normal.

This  dreamy soup comes together in 35 minutes. Really one of the easiest I’ve ever made. It tastes creamy, but in fact it is 100% dairy-free. Whether served as a delicious starter or light main course, Asparagus Soup always tastes delightfully good.  

Or as they say, Es ist überragend lecker (It is outstandingly delicious). 

Serves 6 

Ingredients: 

500g white asparagus (can also be in pieces) unpeeled 

650ml water 

30ml white wine

100g vegan or soy cream 

1/8 tsp Dijon mustard 

30g butter

2 tbsp plain flour 

1/2 tbsp lemon juice - maybe more later 

1 tsp sugar

1 pinch nutmeg, freshly grated

1 tsp Salt 

1/8 tsp freshly ground black pepper

10 g fresh chives - alternatively you can use wild garlic 

Method: 

1. Wash and peel the Asparagus with a peeler if the asparagus farmer has not already peeled it for you (I always have it peeled right away). Snap off the woody ends. Peel each one carefully from beneath the flower head down. Cut into 2 cm pieces. 
2. Take a large pot and set it on medium heat. Add butter and olive oil. Once the butter melts add the sugar, salt, lemon juice and the chopped asparagus. 
3. Fry for a minute and add flour. Mix the flour with the asparagus. Then pour in the wine and water while stirring constantly with a whisk or wooden spoon. Bring the asparagus soup to the boil and cook uncovered over medium heat for about 10-12 minutes (depending on the thickness of the asparagus) until the asparagus pieces are soft. It is important that you stir from time to time, especially at the beginning, so that nothing sticks to the bottom of the pot. 
4. Take out a few pieces of asparagus and keep aside. It will be used as a topping for later on. 
5. Now using a hand blender purée the asparagus until it looks smooth 
6. Add cream, mustard, nutmeg, pepper mix and give it a taste. Adjust accordingly. 
7. Serve hot in bowls. Add the chopped asparagus pieces, sprinkle some chopped chives or wild garlic and enjoy! 

I also made tiny bite size meat balls and added them after I puréed the soup. They were mixed with salt, pepper, nutmeg. 

They take only about two to three minutes to cook. 

IMPORTANT NOTE: The asparagus should be peeled really well for the asparagus cream soup, otherwise the soup will be fibrous and not really smooth. An alternative is to run the soup through a sieve. 

TIP: Since the asparagus is pureed anyway, broken asparagus pieces are also great for the soup and a cheaper alternative. 

We often have a few carrots lying around in the fridge. Carrot fans - this is an ideal soup to have all year round. It’s well balanced, perfectly healthy and made with simple pantry ingredients.   

The healthy trio of Carrot Ginger and Turmeric harmonizes really well with each other. They not only taste wonderful together but are a powerhouse of nutrition. 

 Carrots - they have a lot of nutrients, especially valuable fiber, they are loaded with beta carotene, an antioxidant that the body converts into vitamin A and they are also low in calories.    

Ginger, yes the ginger, is well known for its antioxidant and anti inflammatory properties. It also add a subtle spiciness to the carrot soup.   

Turmeric - I do recommend using fresh turmeric because it has so much more flavor. It’s earthy, pungent, sweet and add a certain depth to the flavor profile of the soup.  This wonder spices treasure lies in  the active substance, Curcumin. Fresh turmeric is a potent anti-inflammatory and an antioxidant. It has a long history of use in traditional Ayurvedic medicine and is a vital ingredient in the Indian cuisine.   

The addition of curry powder adds warmth and  a beautiful aroma rounding up all the flavors.   

Ingredients : 

400 g carrots - roughly cut into approx. 1 cm pieces 

2 shallots - cut into rough pieces 

15g ginger (organic)   

8g fresh (organic) turmeric  or 5g turmeric powder 

1/2 tsp mild curry powder (yellow curry powder or a Madras curry powder)  

1/2 tsp red chili powder (non spicy)  2 tbsp raps oil or any neutral oil  

1lt. vegetable stock  

1 tsp honey or agave nectar  

Salt to taste 

5 - 6 tbsp cream  (you can also swap it with vegan cream or coconut cream)  

1/2 cup  chopped roasted almonds or roasted or chopped salted peanuts - for serving 

Chili Flakes - for serving (optional)   

 Method : 

Firstly wash, peel and roughly dice the carrots and shallots. Wash the piece of ginger and fresh turmeric thoroughly and finely mince.   

TIP: If you are using an organic ginger and turmeric always leaving the skin on because 50% of the nutrients are located directly below the skin.   

1. Place a heavy bottom pot on medium heat. Add oil. Once the oil is  hot add the chopped carrots and onion. Sauté for a minute or two.  

2.Then add the ginger and turmeric, give it a stir, once again sauté it well so they release their oils. Add the curry powder and honey and mix. Add the vegetable stock and let it cook on a medium heat for 20 minutes or until the carrots are soft.  

3.Once the carrots are cooked through take the pot off the heat. Using an immersion blender, purée everything into a homogeneous mixture. At this point add cream and mix. If the soup looks too thick, add a little stock until you reach the consistency of your liking.   

Season, taste to adjust the flavor and heat it up before serving.  

Serve with  crushed toasted almonds  or  peanuts and some chili flakes. 

It’s soup season and so it is a perfect time to share this unique combination of flavors. This hearty bowl of deliciousness is an ideal companion for those chilly evenings where you want to just sit by the fireplace and enjoy this hot soup. Using just a few pantry ingredients and about 15 minutes, I think this recipe is a keeper!
I tried this soup and things haven’t been the same since. I had to re-make it just so I could share it with you guys. 

Ingredients:
3 cups of green peas (use fresh or frozen) 

2 cups of baby spinach - washed and dried 

A thumb size of ginger - rough chopped 

A spoonful of Thai green curry paste 

1/2 cup of fresh mint leaves 

2 cups of coconut milk 

1 tbsp soy sauce 

500ml vegetable stock 

Method:
1. In a heavy bottom pan fry stir chopped ginger for a minute. Add the green curry paste and the green peas and fry for another minute.
2. Add the vegetable stock and bring to a boil.
3. Simmer for five minutes and switch off the gas. What we are looking for are fork-tender peas.
4. Next add the spinach, mint leaves, soy sauce and give it a stir.
5. With a stick blender purée everything until smooth.
6. Add the coconut milk, stir and adjust the taste.
7. Return to the heat and let it come to a slow boil for about 5 minutes. Turn off the heat and serve into individual bowls. 

Decorate with some regular cream or a plant based cream, drizzle some olive oil and a teaspoon of sliced toasted almonds.

Such an easy, fuss free and flavorful soup, great for lunch or dinner on a cold winter's day.  This is also quite easy to put together requiring hardly any preparation.  Roasting the vegetables brings out their natural sweetness and deepens the flavors.

Ingredients:
5/6 peeled chunks of cut carrots 

Half an apple, roughly cut into chunks 

A tiny piece of white and red onion 

1 red chili - keep whole

 1/2 cup white wine

4 cups vegetable stock

One inch of ginger, sliced 

A medium potato, peeled and cut into chunks. 

Method:
1. Lay all the above veggies on a lined baking tray, drizzle with some olive oil and roast for 35 - 40 minutes at 175°C.
2. Transfer all of this into a pot.
3. Add 4 cups of vegetable stock, half a cup of white wine  (I used a non-alcoholic one, but this is totally optional. You could also leave it out completely or use normal wine). Let this come to a boil.
4. Turn off the heat and add half a cup of non dairy cream if you want to keep it vegan, which I did, then you stop right here. If adding dairy isn’t a problem, you can add cream. It will make it more richer.
5. Season with salt and pepper.
6. Take an immersion blender and blend until smooth. 

It’s savory, creamy without any cream and delicious. Go up another level and pump it up with fried bacon bits, cheddar, croutons, crunchy toasted nuts or keep it plain and simple. I’ve used with roasted pumpkin seeds, almond flakes and some grilled cauliflower slices, chives and leek ringlets. Adding all these different textures does make it more interesting as compared to a plain blended soup and adds a totally different dimension. 

Ingredients:
1 cup of diced carrot 

4 cups of diced potatoes 

2 cups of cauliflower florets

 A small diced yellow onion 

A few slices of leek 

Diced Bacon ( optional ) 

Vegetable stock or chicken stock, about 6 - 8 cups. Depending on how thick you want it. 

A spoonful of flour 

Salt and pepper to taste

Method:

1. In a deep pot add a tiny bit of oil and fry the bacon until nice and crispy. Remove and keep aside.

2. in the same oil fry the onions until translucent.
3. Add the diced carrots, potatoes, cauliflower, add the flour and mix well.  
                                           

                                                        Alternatively 

To make it even more richer, you can, in a separate saucepan, melt butter over medium heat. Whisk in the flour and fry it for about 1 minute. Slowly stir in a little bit of milk and keep whisking so that it does not form clumps. 

Add the cheese and continuing to stir for 4 to 5 minutes. The mixture should be like a “pancake batter consistency” This is similar to a Béchamel sauce. 

4. Add the stock and bring to a boil.
5. Reduce the heat and let it simmer until the vegetables are soft.
6. At this point you can either add a non dairy milk, regular milk or some cream if you like!
7. Take half of the soup in a separate bowl and blend it with an immersion blender until smooth and creamy Add it back to the pot.
8. Simmer until it heats up and serve with fried bacon,  or with some of the suggested toppings like roasted pumpkin seeds, almond flakes and some grilled cauliflower slices, chives and leek ringlets. It gives it a totally different dimension. 

Enjoy!

This is one of those simple soups to make.  All it really takes is throwing a few root veggies in a pot, cooking them down and tossing it all into the blender. It’s delicious, comforting, creamy and healthy! Blended soups are one of my favorites. I like to make them often, they are simple, they don’t require too much effort!
Celery root is quite mild and mellow to taste and it cooks up into smooth purée, much like a potato. It’s also great  when shredded into a salad.

Ingredients:

 4 cups of celery root,  peeled , and cut into cubes 

1 small onion, sliced

1 cup of chopped potato 

Butter or oil for sautéing

2 1/2 cups vegetable broth

1 cup of white wine 

1 1/2 cups milk or 1/2 cup half-and-half of cream and milk 

Salt and pepper to taste

For the Garnish: 

3 tbsp chopped  bacon, 

2 tbsp chopped apple  

1/2  celery stalk, sliced thin 

Fresh Thyme

Olive oil to garnish

Method:

1. Heat butter and/or oil in a heavy large saucepan.
2. Sauté the celery and potatoes about 2-3 minutes.
3. Add the onion and cook another minute or so.
4. Add the wine and let it evaporate a bit.
5. Add the broth and bring to a boil. Let vegetables simmer until tender, 15-20 minutes.
6. Purée soup with an immersion blender. Add milk / half-and half cream.
Adjust until you have the consistency you want. 

7. Bring the soup to a gentle boil and season with salt and pepper. 

Prepare the Garnish:
1. In a pan toast almond slithers until light golden, Remove and keep aside.

2. In the same pan ( no need to add oil as the bacon fat releases just enough oil ) add the bacon pieces fry until they are crisp. Then you add apples and celery and cook and for just other minute and remove. 

 Serve the soup with a heap tablespoon of the garnish. Drizzle olive oil and sprinkle some thyme on top.

The garnish on top definitely acts as a good compliment to the soup. 

Minimal effort, everyday pantry ingredients and tons of flavor. This fragrant potato soup is flavored with nutmeg and marjoram. It’s creamy, hearty, extra cosy and perfect for a cold winter's day. Simple and inexpensive to prepare, and you can keep it dairy free. 

Ingredients:

1 tbsp oil
2 mealy / waxy potatoes peeled and chopped 


1/2 a yellow onion chopped 


2 celery stalks, with leaves 

1/2 chopped carrot 


4 cups vegetable stock 

1/8 tsp Nutmeg 

1 bay leaf

A spoonful of chopped marjoram 

1/2 cup of cream 

2-3 cups of water

Method:
1. In a deep pot add oil, put the potatoes, celery, onions, carrot and sauté for a minute or two.

2. Add the bay leaf.

3. Add just enough water ( 2/3 cups ) to cover the vegetables. Cover and let them cook. 

4. Remove the bay leaf. 

5. Remove a spoonful of vegetables  and keep aside in a small bowl. ( I did this because I like to have a bit of texture in the soup )

6. Now add the vegetable stock and using an immersion blender purée the   mixture. Let it come to a low boil. 

7. Take it  off the heat and add cream until you reach the consistency you want.

8. Mix in the vegetables removed earlier and mix. 

9. Return to the heat just foe a few minutes. 

10. Grate some nutmeg and sprinkle some fresh chopped marjoram.

11. Add salt and give it a taste. 

So perfect for a cold weeknight dinner. 

2 tomatoes cut into chunks 

2 eggs lightly whisked 

2 tbsp soy sauce 

1/2 tsp white pepper powder 

500 ml chicken stock 

2 spring onion, sliced 

2 tbsp cornstarch mixed with 2 tbsp of water 

A teaspoon of oil 

Salt to taste. 

Sprinkle some salt, about half a teaspoon on the tomato chunks and let them rest for a while. 

1. In a heavy-bottom pot add oil and let it heat over a high flame.

2. Add the tomatoes and let them fry and then start to soften a bit.

3. Add the chopped white part of the spring onions and fry further for a minute or so.

4. Add the chicken stock and let it come to a boil.

5. To get a stringy effect for the eggs, start stirring the spoon in the soup creating a vortex and then slowly pour the egg into the middle. Stir gently. 

6. Next add the cornflour and soy sauce and simmer for a few more minutes. 

7. Add the white pepper powder and the green part of the spring onions. 

Since I love cilantro I added that too but it’s completely optional! I know quite a few people don’t like the taste of cilantro. 

Taste and season with salt if needed. 

You are never too old to eat soup.  Once the temperatures start dropping, this bowl of cozy soup takes center stage on our dinner table. 

One of our families favorite, giving it an Asian twist makes it even more special. 

Easy, warming, wildly flavorful, spicy, silky and so darn delicious, this soup is gluten free, vegan and full of warming curry flavors. 

Ingredients 

1 tablespoon oil

2 small shallots diced

2 tbsp Thai red curry paste

An inch of ginger, sliced 

2 garlic cloves 

1 stalk of lemongrass - use only the bottom half. 

1/2 tsp turmeric

500 g pumpkin cubed - If you can get your hands on a Hokkaido pumpkin, use that. It gives a great color. If not any other fleshy pumpkin will do! 

1 cup of coconut cream 

41/2 cups vegetable stock

1 tbsp soy sauce 

Juice of half a lime

salt, to taste

Add on’s : 

Chopped Cilantro, Crushed Peanuts, Sliced Red chilies, a drizzle of pumpkin seeds oil and a tiny splash of coconut cream. 

The pumpkin bowl - 

Set the oven temperature at 200°C

Cut the top around the stem of each pumpkin to remove the top. Scoop out the seeds

using a spoon. With a brush baste the inside of each pumpkin bowl with olive oil and season it with a little salt and pepper.

Transfer the pumpkin cubes, pumpkin bowls and the cut out tops onto the prepared baking sheet along with the pumpkin cubes. 

Drizzle some olive oil on the pumpkin cubes. 

Roast the pumpkin bowls until the flesh is tender but not so soft that it begins to collapse, around 20 minutes. Remove the pumpkin bowls and the top. 

Let the cubes cook further for another 20 minutes. 

My pumpkin cubes were cut fairly large so they took longer time to roast. If you have chopped them into smaller chunks then you will need to remove them along with the pumpkin bowls. 

Once the pumpkin bowls are cooled scoop out the pumpkin flesh leaving about two inches of flesh on the insides and around the rim. 

Use the scooped out flesh in the soup. 

1. In a medium-sized soup pot add oil and set the heat on medium. 
2. Add onion and saute for 3-4 minutes or just until they starts to slightly soften.
3. Stir in the garlic, ginger, lemongrass and fry for two minutes. 
4. Mix in the Thai curry paste, turmeric and combine. 
5. Lower the heat and add in the pumpkin cubes along with the flesh from the pumpkin bowl. 
6. Add the vegetable stock, cover and let it cook for about 10 minutes. 
7. Cool the mixture and then using a stick blender, blend until smooth. Or pour it into a high powered blender and purée until smooth.
8. Add the pureed soup mixture back to the soup pot and turn the heat to medium to low. Stir in the coconut cream and let the soup heat through, about 10 minutes on a low to medium heat. 
9. Add the soy sauce. Mix and give it a taste. 
10. Squeeze in the lime juice, taste and add salt if needed.

You can also use a large pumpkin instead of small individual ones and use it as a serving bowl. The cooking time will naturally vary. 

Pour the hot soup into the prepared pumpkin bowls, which have been placed on a plate and sprinkle the toppings. 

Pure deliciousness!