Delicious Turkish lentil soup recipe, perfect for vegans and gluten-free diets. A taste of Azerbaijan in every bowl.
Memories of Baku: A Summer Filled with Turkish Lentil Soup 🇦🇿
Lentil soup, known as Mercimek çorbası, is a delicious and versatile dish that I discovered while living in Baku several years ago. This soup is packed with red lentils, vegetables, and spices, making it a nutritious and satisfying meal. The addition of lemon juice and spicy oil on top adds a flavorful kick that will keep you coming back for more.
Lentils and other legumes are a great source of protein, making them a popular choice in vegan and vegetarian diets. This Turkish lentil soup is a perfect example of how lentils can be used in cuisines from around the world to create delicious and healthy dishes. Whether you’re looking for a comforting meal or a nutritious option to add to your menu, Mercimek çorbası is sure to please your taste buds.
The Comforting Taste of Summer: A Vegan Journey through Azerbaijani Cuisine
Hello arados Lum and welcome to this Turkish bread lentil soup recipe episode in Turkish this is called merim shasa and I was inspired to make this soup recipe episode because I ate marij mix shasa dozens and dozens of times when I was living and studying Turkish in Baku aeran this was many years ago in the summer of 2016 when I was in Baku aeran.
For 2 months that summer I immediately fell in love with mer shasa when I discovered it this recipe has 13 ingredients that will eventually turn into this beautiful bowl of Marx shasa so let’s run through them super quickly starting with the vegetables we’ve got two yellow potatoes three cloves of garlic I may throw in a couple more.
Because I absolutely am obsessed with garlic one yellow onion there’s some carrots going in this was kind of a rough estimate because the carrots in my local grocery store produ style were kind of chopped up and broken so I just kind of eyeballed it and tried to estimate how much 2 to three carats would be there’s six cups C of vegetable.
Broth and for every one cup of water there is one teaspoon of this better than buan vegetable base the star of the show here this is one cup of washed red lentils organic tomato paste some more of this Himalayan pink salt which I’ve been using quite a lot lately my trusty old bottle of extra virgin olive oil at the very end I’ll be putting in some.
Lemon juice there’s a few spices going in here there’s a bit of coriander there’s some crushed red pepper flakes and lastly some of this round cumin the first step is to chop up the vegetables right here on this cutting board so the carrots the onion the garlic cloves and the potatoes second I’ll be bringing you over to my stove top that’s where I’ve.
Got My Soup pot SL Dutch oven ready to go pretty much all the ingredients go into that soup pot and I’ll be stirring that for a few minutes for the third step which is kind of unique I’ll be coming back to the countertop once the soup is a bit cool down and you actually pulse it down in this blender that’s what I’m going to be doing the way you.
Want this to mix verasa to look and taste is to be very smooth basically like a vegetable puree since there will’ll be so much liquid in The Soup pot I’m going to have to blend in batches but that’s okay I’ll just meter it out once I’ve pulsed down all of the soup in the blender the fourth and final step is to create this spiced oil.
Topping that you put on the soup at the very end the way that you do that is to take one teaspoon of this crushed red pepper along with a few tablespoons of the olive oil you mix them together and heat them up up on the stove top and hopefully fingers crossed it’ll get this beautiful red orangey color let’s get started I’m just going to get this.
Blender out of the way and get to chopping down these vegetables oh I’m loving how this Marc shasa is looking I got it pureed down pretty well.
I decided to just do the soup and the oil with the red pepper flakes at the same time on my stove top to save a bit of time I don’t know how well the oil got the color of the red pepper flakes let’s not waste any time I’m going to just dig right in and laadle up some of this soup gosh it looks so creamy I love that there’s potatoes in this recipe cuz.
It does lighten up the soup a bit because lentils can be really heavy on their own I’ve learned this the hard way by eating all lentil pasta without any carbs or anything else to break up all that protein it still is a bit hot so I’m just going to be kind of careful I don’t want too much you’re supposed to well I think traditionally.
You serve this with a lemon wedge that’s how I’ve had it a lot of times when eating out but I just decided to go with this lemon juice cuz I had it on hand in my fridge anyways so I’m just going to put a few drops of that on the top I cannot wait to eat this all right it’s time to eat let’s give this a try.
M that is just as good as any I’ve had in a restaurant or Cafe I’m going to say right now of all the soups I’ve made on my channel up until this point this is hands down my favorite it is so good I’m going to need to meter this out because this is delicious and I could easily eat half of this bowl tonight but I want it to last I hope this episode was enough.
To convince you to try merg Mi shasa for yourself whether it’s in a restaurant a cafe or in your own home I highly recommend trying it out for yourself it’s very easy pretty straightforward you don’t need that many appliances and the end result is well worth the effort thank you so much for watching this Turkish red lentil soup episode as.
Always please let me know what you thought about the recipe in the comments or leave a suggestion for a recipe you’d like me to try out that’s it for this Vlog so take care eat well and I will see you in the next episode on this channel bye.
oh
