Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 4
Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.
Soup
Finish
Equipment
Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; blender; heatproof spoon; spatula.
Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.
Steps
Simmer · About 30 min
- Combine 250 g red lentils, rinsed, 150 g onion, chopped, 150 g carrot, diced, 200 g potato, diced, 1200 ml vegetable stock, 25 ml olive oil; simmer covered 25–30 minutes until lentils and vegetables are very soft.
Check: Look for this result: lentils and vegetables are very soft.
Blend · About 5 min
- Blend carefully in batches or with an immersion blender until smooth.
Check: Look for this result: smooth.
Finish · About 5 min
- Melt butter from 30 ml lemon juice, 1 tsp paprika, 20 g butter, stir in paprika briefly and swirl into soup. Add lemon juice.
Tips
- Blend only after lentils and potato soften fully.
- Use the texture and doneness checks in the method; cooking times depend on your pan and heat.
Substitutions
- Use olive oil instead of butter for a vegan soup.
Storage
- Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
- Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
- For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.
Make ahead
- Prepare the measured ingredients for Mercimek Corbasi one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.
FAQ
What matters most when making Mercimek Corbasi?
Blend only after lentils and potato soften fully.
What can I substitute in Mercimek Corbasi?
Use olive oil instead of butter for a vegan soup.
Can I prepare Mercimek Corbasi ahead?
Prepare the measured ingredients for Mercimek Corbasi one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
