Turkish Red Lentil Soup (Kirmizi mercimek corbasi)

First off… Hi, again!  And Happy new year!  I have been totally, completely MIA for… way too long.  I got a little bit too wrapped up in work and did less of the things I loved to do… cooking, blogging, laughing, rolling around on the carpet with the kiddies, etc.  So now, it’s a new year, and it’s all about choosing differently.  A few weeks ago, we met up with our good friends Ali & Maryam in Italy and we made bucket lists around the table with everything we wanted to do that year.  On my list: more cooking (including a fancy plant-based chef certification course I signed up for!) more blogging, more green-love-spreading, more kids (as in, spend more time with my existing ones…!), and more overall fun.  Right??? I love my bucket list.  You should make one!  Best dinner conversation ever.

So to start the year off right, I invited my chef from I Feel Bio over for a proper Turkish-themed dinner party.  I knew that would force me to get organized and try out some new stuff.  So, on the menu, we had green lentil borek (appetizer), red lentil soup (starter), stuffed eggplant, green beans & Bulgur pomegranate salad (mains, passed around) and Deliciously Ella’s Chocolate for dessert.  The level of organization reached a new level… I had most things done by Thursday night, leaving just the fresh/ last minute stuff for Friday.  For the first time, I could actually ENJOY a dinner party chez moi, cooking/ warming only between courses.  I know, this is totally the norm for many of you, but FAR from normal for me!  I am finally growing up.  🙂

My to-do list on d-day.  Crazy.

My to-do list on d-day. Crazy.

This red lentil soup was super easy & delicious!  Even better, it was a huge hit with the kiddies and makes leftovers for easy lunches and dinners.  Thank you Meral teyze for the amazing recipe!  xxx

Ingredients: (this made a really big batch… a froze over 1L and had enough to last us 3 days)

  • 2.5 L of vegetable stock
  • 3 cups of red lentils (about 1 pack, 500g) picked through and rinsed
  • 2 potatoes, diced
  • 2-3 medium carrots, diced
  • 2 medium onions, diced
  • 2 tablespoons bulgur (optional)
  • 1 tablespoon tomato paste (optional)
  • 1 tablespoon rice
  • 1 teaspoon cumin
  • for the dressing: olive oil, dried mint, red pepper flakes
  • salt & pepper to taste

Saute the onions in a bit of olive oil in a large pot.  Add the carrots and saute for a few minutes, until they soften (this brings out their sweetness!) Add all other ingredients and cook for around 15 min, until lentils are cooked and soft.  You may need to add more water, depending on how thick you like it.  Blend it lightly, so it’s consistent but not too mushy.  Mine was too mushy!  🙂

For the dressing – add a bit of olive oil to a hot pan,  Add some dried mint and red pepper flakes.  Drizzle on the plates, and serve.

Afiyet olsun!  🙂

Red lentil soup... so warming and filling!

Red lentil soup… so warming and filling!