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Süzme Yeşil Mercimek Çorbası
A smooth green lentil soup. Dried green lentils are simmered with onion and carrot, then puréed and strained. The soup is thickened with butter, oil and toasted flour, then loosened with chicken stock. It is finished with butter warmed with paprika, mint and red pepper flakes.
Dice the carrot and onion and put them in a pot. Wash the lentils and add them to the pot with the water. Bring to a boil and skim off the foam that forms on top.
Cook until the lentils and vegetables are completely soft.
Remove the pot from the heat and let the soup stop boiling. Purée with an immersion blender suitable for hot soup, following its instructions; keep the blade head submerged while running and switch off before lifting it out. Pass the purée through a strainer, loosening it gradually with water as needed.
Melt the butter with the oil in a pot. Add the flour and toast it until fragrant. Add the strained purée and stir quickly. Keep stirring until the soup comes to a boil.
Once it boils, add the salt and black pepper. Add the stock as needed for the consistency you want. Boil for 5–10 more minutes, then turn off the heat.
For the topping, melt the butter. When it is hot, stir in the paprika, dried mint and red pepper flakes, then turn off the heat. Use it to top the soup.
Cooking pot
Immersion blender suitable for hot soup
Strainer
Use dried green lentils. Do not use pre-cooked lentils.
Purée only once the lentils and vegetables are fully soft.
Stir quickly and continuously after adding the purée to the toasted flour, until the soup comes to a boil.
Add the stock gradually, judging by how thick the soup is.
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