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Turkish Red Lentil Soup | Low Carb
Mercimek Çorbası – The Healthy Lentil Soup for the Modern Kitchen
Mercimek Çorbası, the classic Turkish lentil soup, has been a favorite during winter and Ramadan for centuries. Made with red lentils and simple ingredients, this nutritious soup is not only delicious, but also surprisingly healthy and low in carbohydrates. Perfect for those looking for a tasty and nutritious meal that fits into a modern, healthy lifestyle.
Are red lentils healthy?
Absolutely! Red lentils are a legume and although they do contain carbohydrates, they are also packed with nutrients. Fiber promotes healthy digestion, while vitamin B1 supports your metabolism. This makes red lentils a smart choice in a balanced diet. This soup is also packed with other healthy ingredients, such as vitamin C from lemon and healthy fats from sunflower and pumpkin seeds. In addition, celeriac adds a good dose of vitamin K, which is good for strong bones and normal blood clotting.
Benefits of this Mercimek Çorbası:
- Fibre-rich and nutritious: Supports your digestion and metabolism.
- Low-carb: Less lentils, more healthy options, for a balanced meal.
- Healthy fats and vitamins: With seeds and celeriac for extra nutritional value.
- Simple and quick to make: A healthy, nutritious meal in no time.
With this lentil soup you can enjoy a healthy meal that fits perfectly into a modern, low-carb lifestyle.
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Stap-voor-stap instructies
1
Heat two tablespoons of olive oil in a medium-sized soup pot and add all the vegetables and a pinch of salt. Cook the vegetables for about 6-10 minutes on a medium heat with the lid on the pan. Stir occasionally.
2
Add the lentils and red pepper. Go easy on the pepper, you can add more later if you really like a bit of heat! Stir everything well. Add the water and a little more salt, to taste.
3
Bring to the boil and simmer over low heat for 20-25 minutes, until the lentils are tender and starting to fall apart.
4
Meanwhile, heat 1.5 tablespoons of olive oil in a frying pan. Heat the sunflower and pumpkin seeds with a pinch of salt until they change color a little and start to pop. Put to one side.
5
Turn off the heat under the soup pan, add the juice of half a lemon and puree the soup in a blender or with a hand blender.
6
Taste and season with salt, red pepper and lemon. You want a little heat in the back of your mouth from the pepper and a nice sourness on the tongue from the lemon. Garnish the Turkish Lentil Soup with a dash of olive oil, a pinch of red pepper and the roasted seeds. Serve with a slice of lemon.
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