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Turkish Lentil Soup - The Plant Based School

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Turkish Red Lentil Soup | The Mediterranean Dish | Turkish red lentil soup (kırmızı mercimek çorbası) is velvety, comforting, and nutritious! So easy to make with lentils, veggies, and spices — and it’s... | By The Mediterranean Dish | - When I visited Turkey some years ago, I fell in love with this very simple meal, called Kirmizi Mercimek Corbasi, which is basically Turkish red lentil soup. I cannot tell you how amazingly flavorful and a hug in a bowl, this recipe is. Come with me! (upbeat music) This is one of my favorite pantry meals, honestly. It takes such little effort and it turns out so beautiful and creamy and very comforting. So I'm using one cup of red lentils. And these are split red lentils, which will cook very fast and collapse and turn gorgeously creamy without any heavy cream. And then we're gonna go ahead and chop up some carrots and some potato. (bright music) One nice large potato. Let's peel it real fast. So I've been to Turkey. And this is one of those homey, cozy meals, that I just absolutely loved. And it's fun to say. Kirmizi Mercimek Corbasi. (crowd cheering) And the crowd went wild! I can see! (film rewinding sounds) - [Off-Screen Voice] Got really excited. - I got super excited about that, 'cause it's not easy to say. But it is a really gorgeous soup and vegan, you wouldn't even know it. But let's make magic! 'Cause a chef is someone who makes magic, in my opinion. Just cut it in half and then go ahead and kind of thinly slice from here. Doesn't have to be perfect, 'cause you're going to blend this whole party together at some point. But you'll be surprised how cozy this is. Everyone needs a cozy hug in a bowl. And this is a hug in a bowl, Turkish style. Restaurants in Turkey will actually serve this late at night when you have been out with your friends partying and you need something kind of to hold you together. They serve this meal, 'cause it's that hearty, and that satisfying and just comforting. You can peel your carrots if you like, or just wash 'em real good. I washed them and I'm gonna peel them. This is kind of fun though, like, (computer game sound effects) Chef, one who turns food into happiness. Also see wizard or magician. You like my apron, David? You can buy one on TheMediterraneanDish.com. So the carrots will give the lentils sweetness. The potatoes will give the soup that velvety texture without using heavy cream. And you've got yourself the best pantry/fridge raid right here. Of all God's legumes, I favor lentils, because you don't have to soak them overnight. So, and these guys, being split lentils, they cook so fast, which makes them a great plant-based protein for a weeknight. And then go ahead and drain. Okay, so now we're ready to go to the stove. This whole thing will take one pot. Come with me. (bright music) Now, if you're cooking, you might put your garlic in here, or your potato, just so you don't, I don't know. Nice big pot, medium high heat. We're about to start our flavor party. I hope you're ready. Now we're gonna go in with a couple tablespoons of some good extra virgin olive oil. Get the oil nice and shimmering. And once it shimmers, we're gonna go in with our veggies. Get it, chef. Putting in your veggies. We're gonna go in with the potatoes, carrots, for the base of this delicious lentil soup. No carrot left behind. One large onion, chopped, two minced garlic cloves. And then go back up. Medium high heat. And then nice pinch of kosher salt to help this party kind of sweat and get nice and tender. And you're gonna let this cook for about five to seven minutes. Your goal is to just get the veggies to collapse just a tad before adding the lentils and the rest. Starting to get tender. They're not gonna be fully cooked yet, people. So just looking to give them a headstart. We have some tomato paste. This will give it some umami and good color. So no, this is not gonna be one of those beige soups. This is gonna be a very vibrant lentil soup. So you need yourself some liquid for a soup. And I'm using vegetable broth here. Remember the flavor party philosophy? Did I tell you my flavor party philosophy? You take every opportunity, every step of the recipe to add more flavor. Our opportunity now is to add the warm seasonings that make this mercimek corbasi so good. We're gonna do cumin, coriander, and a dash of Aleppo pepper. So a teaspoon of cumin. I don't really measure much, sometimes when I make this. But you measure one teaspoon of cumin, half a teaspoon of coriander. And then we're going in with some Aleppo pepper. If you don't know what they look like, aren't they beautiful? So this is not as hot as your average red pepper flakes. But it does have some heat that kicks in at some point, it's not too much. And it has sweet undertones, like a sun-dried tomato. It's really, really great. Rounds out the flavor. And if you don't have it near you, you can find it on our shop online. TheMediterraneanDish.com. Taste the broth before I add my lentils, because essentially, lentils, they don't have a ton of flavor on their own. They're nice and neutral. Red lentils specifically have just a hint of sweetness, but you still wanna make sure that your broth has enough flavor so that this soup will be delicious. So let's see. Yep, we got it, people. We got it. So we're gonna go ahead and add the lentils. And one cup will feed a hungry crowd. Isn't that cool? I also love that it stays in the fridge up to five days. So yes, this could be lunch for the next few days. And at this point, we're just waiting for this whole party to boil and bubble and all that good stuff. Okay, so this has been bubbling happily for a good five minutes. And at this point in time, you don't have to do much. You're just gonna turn it down, maybe to a medium low-ish or a simmer. Keep those bubbles happening. And then go ahead and add your lid. But leave a little bit of breathing room. 20 minutes and dinner will be ready. (bright music) Grab one of these. I love to finish with a drizzle of olive oil and Aleppo pepper. It adds richness and it's also just beautiful to look at. And then we'll add our Aleppo. Just watch what happens. I'm gonna take it off 'cause I don't want it to burn. I want it to be nice and beautiful, golden red color. And I'm gonna turn off my heat and just sit this in the back for now. The soup is now ready. Everything should have collapsed beautifully. At this point, the consistency should be thick enough. And then you should be able to tell that the lentils have completely, almost dissolved in here, and they kind of just expanded a little bit. So I'm gonna go in with this blender here, but if you don't have one, then go ahead and use a food processor. Just wait a bit for the soup to not be super hot. You've gotta keep this under, (blender whirring) 'cause you don't want this splashing in your face. It's very hot. So that's why I used a deep pot. (blender whirring) No cream whatsoever. The potatoes have done the job and our soup is ready. I told you I'm gonna show you my favorite way to serve this soup. So I take my bowl and then, a little bit of lemon juice. Grab some of this beautiful Aleppo pepper and olive oil situation. Mm. Just keep in mind that this soup will stay in your fridge for a good five days, so it's perfect for lunch. You can also freeze it for later. Mm. So much flavor. Mm. Hug in a bowl. Grab the recipe for Turkish red lentil soup over on TheMediterraneanDish.com. I will see you later, ciao! Who made this? (bright music)

66K views · 1.2K reactions | Turkish Red Lentil Soup (Kırmızı Mercimek Çorbası) | 30-Minute Turkish Red Lentil Soup! | By The Mediterranean Dish | Creamy velvety and extra sexy Turkish style lentil soup called extra virgin olive oil, carrots, potatoes, onions, and garlic which are salt. Cook until they're nice and tender. Tomato paste. Or chicken sauce. A left of pepper. Cumin. Coriander. One cup of red lentils. Happily bubbling. Turn it down. Pinch of salt. Salt our part way and leave it alone. 15 minutes. Off the heat. Turn this soup into creamy goodies. Best is yet to come. Good extra virgin olive oil and red alapa pepper. This is how to make lentils sexy again.

52K views · 855 reactions | Menemen Recipe (Turkish Scrambled Eggs With Tomatoes) | Menemen Recipe (Turkish Scrambled Eggs With Tomatoes) | By The Mediterranean Dish | It's the OG. Scrambled eggs with tomatoes. Let's go. So I ate this dish many years ago in Istanbul. They call it lemon. Come with me. Extra virgin olive oil. No onion left behind. Toss sauce toss. Little salt. Let this soften for a little bit. Going in with the tomatoes. Tomatoes paste. Oregano. A leppo. Pepper. Let this party bubble for a few minutes. Push this stuff to the side. We're going to gently cook them eggs. Another drizzle of good extra virgin olive oil, black pepper. If this was not the scrambled eggs of your dreams, call me. Don't call me.

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