A creamy lentil soup, blended to perfection and topped with mint, it’s so delicious and satisfying without feeling overly full.
The best part of this recipe is that it’s a one pot recipe and the lentils are the star of the show. You literally place the lentils and rice in a large stock pot and simmer them until they are tender and then let an immersion blender do the rest of the hard work.
It’s a classic Turkish soup that’s delightful to compliment any meal or even serve as a meal itself with a fresh garden salad.
Here’s the recipe:
Red Lentil Soup (Eksili Malhita Çorbasi)
- 2.5 c red lentils
- 1 c rice
- 2 T tomato paste
- 2 T butter
- 1 T olive oil
- 1 lemon
- 2 garlic cloves
- 1 T mint
- 2 T red pepper flakes
- Salt & pepper (to taste)
In a large stock pot, simmer the lentils, rice and garlic in 2 liters of salted water or broth.
Once the lentils are tender, use an immersion blender to blend them until they are smooth.
Then add the tomato paste and lemon juice. Stir well and simmer for another 5-10 minutes.
In a separate frying pan melt the butter and olive oil. Once it is simmering, add the mint and red pepper flakes. Then pour it into the soup and stir.
Serve & Enjoy!