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Corba

Turkish side from TheMealDB, the open recipe collection. Originally published by findingtimeforcooking.com.

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Ingredients

  • 1 cup Lentils
  • 1 large Onion
  • 1 large Carrots
  • 1 tbs Tomato Puree
  • 2 tsp Cumin
  • 1 tsp Paprika
  • 0.5 tsp Mint
  • 0.5 tsp Thyme
  • 0.25 tsp Black Pepper
  • 0.25 tsp Red Pepper Flakes
  • 4 cups Vegetable Stock
  • 1 cup Water
  • Pinch Sea Salt

Method

  1. 1

    Pick through your lentils for any foreign debris, rinse them 2 or 3 times, drain, and set aside.

  2. 2

    Fair warning, this will probably turn your lentils into a solid block that you’ll have to break up later In a large pot over medium-high heat, sauté the olive oil and the onion with a pinch of salt for about 3 minutes, then add the carrots and cook for another 3 minutes.

  3. 3

    Add the tomato paste and stir it around for around 1 minute.

  4. 4

    Now add the cumin, paprika, mint, thyme, black pepper, and red pepper as quickly as you can and stir for 10 seconds to bloom the spices.

  5. 5

    Congratulate yourself on how amazing your house now smells.

  6. 6

    Immediately add the lentils, water, broth, and salt.

  7. 7

    Bring the soup to a (gentle) boil.

  8. 8

    After it has come to a boil, reduce heat to medium-low, cover the pot halfway, and cook for 15-20 minutes or until the lentils have fallen apart and the carrots are completely cooked.

  9. 9

    After the soup has cooked and the lentils are tender, blend the soup either in a blender or simply use a hand blender to reach the consistency you desire.

  10. 10

    Taste for seasoning and add more salt if necessary.

  11. 11

    Serve with crushed-up crackers, torn up bread, or something else to add some extra thickness.

  12. 12

    You could also use a traditional thickener (like cornstarch or flour), but I prefer to add crackers for some texture and saltiness.

  13. 13

    Makes great leftovers, stays good in the fridge for about a week.