Chorba
A Turkish red lentil soup with aromatic spices — a rich, hearty dish that makes the perfect foundation for a family meal. Its delicate texture and warm spices deliver an authentic taste of the East.
Ingredients
- 1 cup Red lentils
- 1 pcs Onion
- 1 pcs Carrot
- 1 tbsp Tomato paste
- 2 tsp Cumin
- 1 tsp Paprika
- 0.5 tsp Mint
- 0.5 tsp Thyme
- 0.25 tsp Black pepper
- 0.25 tsp Red chili pepper
- 4 cup Vegetable broth
- 1 cup Water
- 1 pinch Sea salt
- 2 tbsp Olive oil
Instructions
- Sort through the lentils, removing any debris and small stones. Rinse them 2–3 times under running water, drain, and set aside.
- Pour olive oil into a large pot and place over medium-high heat. Dice the onion and add it to the oil along with a pinch of salt. Cook for 3 minutes, stirring occasionally.
- Dice the carrot and add it to the pot. Cook for another 3 minutes.
- Add the tomato paste and stir well, cooking for about 1 minute. Then quickly add the cumin, paprika, mint, thyme, black pepper, and red chili pepper. Stir for 10 seconds to release the aroma of the spices.
- Immediately add the prepared lentils, water, vegetable broth, and salt. Bring the soup to a boil over medium heat.
- Once the soup comes to a boil, reduce the heat to medium-low, partially cover the pot with a lid, and cook for 15–20 minutes until the lentils are completely tender and the carrot is soft.
- When the soup is ready with soft and tender lentils, blend the soup using an immersion blender or regular blender until you reach your desired consistency. Taste and add more salt if needed.
- Serve the soup topped with crushed crackers, bread croutons, or your choice of garnish — this will add texture and extra heartiness.