Turkish Red Lentil Soup Recipe (2024)

FAQs

What is the most famous soup in Turkey? ›

Ezogelin Soup (Ezogelin Çorbası)

It is one of the most common soups made in Turkish homes and is also (like its sister soup, mercimek çorbası) found on the menu of almost every restaurant. As its name suggests, Ezogelin çorbası takes its name from the story of Ezo gelin (Turkish gelin meaning bride).

Incorporating red lentils to your diet can help you easily meet your fiber and protein needs. Red lentils also contain a significant amount of folate, which is a superhero involved in cell division. If someone eating plant-based does not get enough folate, it can affect the way DNA is made in our body.

The other good news: Lentils don't need to soak as beans do (though you do need to sort and rinse them before cooking). Different types of lentils cook in different amounts of time. Red lentils are the fastest cooking and they dissolve as they cook and make for a smooth soup.

Do red lentils need to be soaked before cooking? No, there is no need to soak red lentils before cooking but it is a good idea to give them a quick rinse.

According to the Taste Atlas Awards, the international food database, the Filipino favorite, Sinigang, is hailed as the best soup in the world.

"There is a tradition of having breakfast with soups, one of the favorite being beyran, but lentil soup is also common. It is no new trend." The name "ezogelin," however, didn't hit the food world until midway through the 20th century. "Ezogelin is a typical Gaziantep lentil soup, originally named malhıta çorbası.

Lentil extracts have shown antidiabetic properties, reaching maximum values of 94% for α-amylase inhibition (Ogunyemi et al., 2022). Moreover, lentils have strong antioxidant and anti-inflammatory properties with the potential of reducing the risk of heart disease and supporting overall health in diabetic patients.

Black Lentils (Beluga lentils)

Thanks to the robust flavor, these lentils pair well with meaty veggies and marinated proteins like mushrooms, tofu, and seitan. Best of all, black lentils are the most nutritious variety of lentils, boasting the highest amount of protein, plus high levels of calcium, potassium, and iron.

Eating half a cup of cooked lentils gives you lots of essential nutrients and their high fiber content makes you feel full. However, the fiber in lentils can be hard for your body to break down. Eating too many lentils can cause gas, bloating, and cramping.

Yes, you can overcook lentils; they will become mushy. Much depends on the type of lentil you're using. Some cook quicker and hold their shape better than others. To avoid overcooking them, always follow the cooking directions in your recipe and use the type of lentils called for in the ingredient list.

Why did my lentil soup turn brown? ›

the color change you've observed is from oxidation. If you want to prevent this, lay some plastic wrap over the surface of your lentils to prevent air from getting to them, or add some acid, like lime juice, to the recipe.

Support your digestive system

Lentils are rich in a type of fiber that helps your digestive system work as it should and fuels good bacteria in your gut. Fiber may also help reduce the risk of colorectal cancer. “Fiber plays an important role in regulating our bowels and protecting the immune system,” says Homan.

It's best to be safe and rinse and sift through them before cooking, because no one wants to break a tooth by biting down on a rock. Follow this tip: Give the lentils a good rinse in a colander to remove any debris and sift through them to be sure there are no hidden stones tucked among the legumes.

Lentils do not require it but can be soaked in order to reduce cooking time by about half. Before cooking, rinse lentils in cold water, pick over to remove debris or shrivelled lentils, then drain.

Overcooking red lentils is much less of a concern compared to heartier brown or green lentils. When split red lentils are cooked through, they lose most of their shape and are incredibly soft and creamy, making them perfect for using in soups and recipes like Dal Tadka (Spiced Lentils).

Stir in chicken stock, lentils, bulgur, rice, tomato paste, mint, paprika, cayenne pepper, salt, and black pepper; bring to a boil. Reduce the heat to medium-low and simmer until lentils and rice are tender, about 30 minutes. Purée soup with an immersion blender until smooth.

There are more than 300 kinds of soup in the Turkish cuisine.

The most popular soup would be lentil soup or tarhana. On the other hand, chicken soup is always considered like a medicine for people with cold or flue.