Mercimek Corba~Red Lentil Soup With Warm Ahiska Bread

Mercimek Corba is a staple for many Eastern countries, especially Turkey. The first course of many meals in Turkey starts with some type of soup, and Mercimek is one of the most common.
While visiting Turkey a few years ago, I was traveling through Sultanahmet, Istanbul. There are many places to grab a sandwich or sit down and have a light lunch. Even your upscale restaurants offer a delicious bowl of lentil soup with hot crusty bread fresh out of the oven. Drizzly some lemon over and you have yourself a hardy meal for only a few dollars. Lentil soup is very healthy and is not prepared with heavy saturated fats. Because of its health benefits many Turkish babies/children grow up eating lentil soups. You can also vary the ingredients by adding potatoes, carrots, spinach, squash, and then blending it with an immersion blender. If you cannot find Red lentils at your local market you can purchase them online at Istanbul Market.

Recipe:

1 large onion diced
2 large tomatoes (peeled and diced)
2 C red lentils
2 cloves of garlic (optional)
1 tsp tomato paste
2 tbs extra virgin olive oil
4-6 cups water
Lemon

Spices:
1 tsp dried mint
1 tsp sweet red pepper
1 tsp black pepper
Pinch of oregano
Salt to taste

What to do:
Saute your onions, after slightly glassy add your tomatoes. Continue to cook for a few more minutes. Add your lentils and other ingredients. Bring to a bowl and simmer for 20 minutes. Stir occasionally If you not going to blend your soup with the immersion mixer then make sure to cut your onions, garlic and tomato in smaller pieces. Make sure to watch the water levels if the soup becomes to thick you can add more water. If too thin let simmer longer. Serve with fresh lemon on the side. Afiyet olsun