Turkish Red Lentil Soup with Sumac
A simply designed soup with very subtle and exquisite flavors; cumin, mint and sumac combined in a bowl with the red lentils makes a refreshing soup with very earthy flavors.
We have been loving the Ezo Gelin (Turkish Red Lentil and Bulgur Soup) at the Cafe Istanbul. The sesame topped crusty bread makes a perfect pair with the soup. This a uncomplicated version of the Ezo Gelin – there is no bulgur in this soup of mine. If I am not mistaken, the lentil soup is more commonly known as the Mercimek Corbasi in Turkey. Do correct me if I am wrong!
This soup is amazingly similar to the way the Indian lentils are cooked. A healthy, aromatic bowlful which also does fill in the cravings of the taste buds pretty well. Being of Indian origins we do use lentils a lot in our diet. I think I must have mentioned before that red lentils or masoor dal is one of my favorites. I love the color, I love the fact that this one cooks way faster than many of its siblings and growing up with eating this almost every day I cannot live without it.
Here is a recipe with my favorite red lentil complements any part of the meal; have it as a starter, or as a main meal with some nice warm bread and big salad. Light, healthy and satisfying.
Turkish Red Lentil Soup with Sumac
Ingredients:
- 3 tablespoons butter/olive oil
- 1 medium onion, finely chopped
- 1 teaspoon paprika
- 1 teaspoon cumin seeds
- 1 cup red lentils, washed and picked over
- 1.5 tablespoons tomato paste
- 6 cups water or stock, or more if the soup thickens too much
- 1/4 teaspoon red pepper flakes
- 1.5 tablespoons dried mint leaves, crumbled
- 1 tablespoon sumac
- 1 carrot, chopped (optional – I have not used carrots in this soup)
Garnish: a few mint leaves (optional), sumac
To serve: lemon/lime wedges and bread
Preparation:Heat the butter in a large saucepan and saute the onions (& carrots if you are using them) over low heat until they are light golden–about 5 minutes. Stir in the paprika, cumin, the tomato paste, and hot pepper flakes; cover and cook for another 5-7b minutes.
Add the lentils and stir everything together so the tomato and the spices combine with the lentils. Add the water/stock and cover and cook till everything is mushy for about 30-40 minutes. OR use a pressure cooker and cook the lentils till they mushy. ( I always use pressure cooker to cook my lentils).
When the lentils are cooked, use a hand blender to blend the soup is to a smooth consistency, or leave it the way it is if you do not want it like a puree. Crumble the mint leaves and add into the soup. Stir and simmer for 2-3 minutes. Remove the soup from the heat. Sprinkle some of the sumac (save the rest to garnish). Stir to combine.
Ladle into bowls, serving lemon wedges/or squeeze of lemon juice and some fresh mint leaves (if available) or crushed dried mint.
NOTE: This soup will thicken a lot as it stands. Loosen with some hot water and re heat, if you are not serving immediately.
The lentil soup is on its way to dear Susan’s MLLA 23, she is hosting is herself this time!
Related Posts:
Red Lentils and Vegetable Soup
Dal Palak/Lentils with Spinach
Simply Seasoned Red Lentils – A Taste of Home
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May 23rd, 2010 at 4:47 pm
Look delish! Bright and beautiful color of soup. Would love to try this sometime.
May 23rd, 2010 at 4:56 pm
First up love the color and soup sound delicious. I got introduced to masoor dal only after coming to the US and it is not a regular in my kitchen but we like it the few times I have cooked with it.
May 23rd, 2010 at 5:10 pm
Thta soup looks wonderful!
Cheers,
Rosa
May 23rd, 2010 at 6:57 pm
Looks healthy and tasty… beautiful presentation!
May 23rd, 2010 at 11:06 pm
I really need to get my hands on sumac. I had it at a restaurant but haven’t been able to find it locally. I am always up for a masoor dal soup and this one is tempting me so much!
May 23rd, 2010 at 11:17 pm
I started eating red lentils few months ago, when I became vegetarian…I don’t like regular lentils but these are fantastic.
I read about mercimec corbasi, it’s in my list of dishes to try at least once… ^_^
I think your idea of lentil soup is super…paprika cumin mint sumac, wow…To be brave I will add lemon zest too… ^_^
May 24th, 2010 at 1:41 am
I too have to get hold of this sumac? Love lentil dishe, though till now i have never made soup from this, looks so so good.
May 24th, 2010 at 1:54 am
This soup looks wonderful. Love the addition of sumac!
May 24th, 2010 at 2:44 am
love any type od red lentil soup…love the aroma of this dal. sumac is new to me…soup looks delicious Soma.
May 24th, 2010 at 3:25 am
New to me and looks absolutely delicious! Love the set up for photography!
May 24th, 2010 at 3:56 am
The soup looks incredible, and it is wonderful to learn to cook good ol’ lentils with new exciting flavors.
May 24th, 2010 at 4:47 am
Gorgeous color. I have never tasted Sumac powder, must look for it. Love Masoor dal.
May 24th, 2010 at 6:05 am
Hi Soma, kemon acho ? Anekdin katha hoini. Meyera kemon ? The soup looks gorgeous.
May 24th, 2010 at 7:56 am
I love lentils!!! I have to try red lentils …beautiful color. Love the flavors…delicious soup,Soma!
May 24th, 2010 at 8:14 am
Your soup looks gorgeous! Absolutely amazing!
May 24th, 2010 at 8:29 am
Ki shundor laagche soup ta with the hint of mint. I love that photo of mushur daal.
May 24th, 2010 at 8:36 am
I have just rescued your comment from the spam folder. You know the one I mean.
It really did just brighten up my day. Hugs!
Ps. love the soup.
May 24th, 2010 at 11:07 am
Ok you just made me nostalgic! I’m just back from a vacation from Turkey and we had this almost with every meal. You bet its very famous around Turkey as every restaurant had a version of it ! To be honest at first, my husband was not willing to try it, he thought ” hmmm lentils with no tadka…not a great idea” we are so used to our well spiced dals that it took me by surprise how much this simple red lentil soup had to offer. It was on my make list when i got home, but seeing this here just makes me have it now!
May 24th, 2010 at 12:59 pm
I should look up more about this sumac. Noticed it in one of your earlier recipes too. This soup sounds like a great blend of desi tastes and turkish origins! Cheers!
May 24th, 2010 at 2:32 pm
Oh! Sumac and lentil…have to try it…It sure looks yummie, love the color
May 24th, 2010 at 3:50 pm
I love masoor dhal because of quick cooking, never made soup, like the different twist with sumac!
May 25th, 2010 at 12:57 am
It looks mouthwatering! I love lentil soups and recently on my trip to Turkey discovered sumac. I guess time to combine those together
May 25th, 2010 at 1:42 am
I think that this recipe is very suitable for summer.Having red lentil soup is a nice thing in summer.
May 25th, 2010 at 2:02 am
I need to try some red lentils soon. The last time I cooked was with canned (brown) lentils.
May 25th, 2010 at 3:33 am
I love lentils! This recipe looks delicious.
May 25th, 2010 at 7:34 am
I love lentils and this soup looks delicious
May 25th, 2010 at 8:06 am
That soup looks yumm! Very different than our usual style
May 25th, 2010 at 8:13 am
Soup looks hearty and inviting, love it !
May 25th, 2010 at 9:52 am
Love love the wonderful bowl of soup!
May 25th, 2010 at 11:43 am
This soup sounds fantastic with sumac, yummy!
May 25th, 2010 at 1:53 pm
Lovely flavours Soma! Absolutely adore masoor dal, a staple at ours too
May 25th, 2010 at 3:50 pm
Soma, very impressive! I also love this soup; it’s so nutritious and so warming. Mercimek corbasi is my favorite Turkish soup. The sumac is a nice touch; never had it with sumac. We usually put red pepper flakes, but next time I’ll try the sumac!
May 25th, 2010 at 4:24 pm
I’ve had sumac in a number of Middle Eastern dishes, but not with lentils. I’m intrigued. Looks marvelous, Soma. I am particularly smitten with the lentil photo. I want to stick my finger in the bowl and play with them. So pretty.
Thanks for joining in MLLA!
May 26th, 2010 at 7:14 am
Amar musur dal ekdom simple bhalo lage … kintu tomar dal tar ki shundor rong hoyeche Soma! Tomato paste er jonne?
Table e dal er snap ta khub shundor … kintu pore shob gutiye tulte koto shomoye laglo?
May 26th, 2010 at 11:11 pm
Soup looks incredible. Khoob shundor rang ta eshche. I remember reading about sumac powder in one of your earlier post. Still refresh korlam link ta click kore. chobi gulo ja tulechona……terrific
Deepa
Hamaree Rasoi
May 27th, 2010 at 12:04 pm
I know this soup. In Istanbul I eat mercimek corbasi almost with every breakfast. But mercimek corbasy with sumac is someting new. I must try.
Yours photos are beautifull
May 28th, 2010 at 12:50 pm
This brings me back to Turkey. I love the addition of sumac. I just picked some up at Penzey’s and will have to try your soup!
May 31st, 2010 at 6:21 pm
I just bought some sumac for the first time and was wondering how I should use it first. I think this is a fabulous idea, just need to find some red lentils…
June 1st, 2010 at 10:13 am
I’ve had Greek Lentil Soup before, which was pretty good but it didn’t have this great red coloring. Have you ever tried making it with spinach (http://www.recipe4living.com/recipes/spinach_lentil_soup.htm)? It’s hearty and healthy! Thanks again for sharing it. I’m keeping it in my winter recipe collection!
~Sophia
June 6th, 2010 at 4:56 am
That soup looks good! Nice photos!
June 7th, 2010 at 10:57 pm
This soup looks yummy! Sumac is a delicious spice: I love the little “quick” it gives!
July 23rd, 2010 at 1:00 am
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