Corba
Hearty Turkish lentil soup (Corba) — smooth, warmly spiced and comforting, perfect as a side or light meal.
Servings
4
Difficulty
Easy
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Ingredients
main
- 2.37 dl red lentils
- 1 pcs onion
- 1 pcs carrot
- 0.06 cups tomato paste
- 2 tsp cumin
- 1 tsp paprika
- 0.5 tsp dried mint
- 0.5 tsp thyme
- 0.25 tsp black pepper
- 0.25 tsp red pepper flakes
- 9.46 dl vegetable stock
- 2.37 dl water
- 0.01 sea salt
Directions
- Pick through lentils, rinse 2–3 times, drain and set aside.
- In a large pot over medium-high heat sauté olive oil and onion with a pinch of salt about 3 minutes, then add carrots and cook about 3 more minutes.
- Add tomato paste and stir ~1 minute.
- Add cumin, paprika, mint, thyme, black pepper and red pepper flakes and stir ~10 seconds to bloom the spices.
- Immediately add lentils, water, vegetable stock and salt and bring to a gentle boil.
- After boiling reduce heat to medium-low, cover halfway and cook 15–20 minutes until lentils fall apart and carrots are tender.
- Blend soup to desired consistency with blender or hand blender.
- Taste and adjust seasoning, serve with crackers or bread for thickness; refrigerate leftovers up to one week.