Mercimek Corba (Lentil Soup)

Probably not the weather for this one well it probably is if you are in the UK or Australia – bit it’s over 40 degrees here and way too hot for soup – but I do like it and loads of people have asked me for the recipe so here it goes:

1 large onion 1 red pepper

1 green chilli

4 medium potatoes

1 knor chicken stock cube

4 large cloves of garlic

 1/2 a teaspoon of black pepper

1/2 a teaspoon of salt (or more to taste)

1/2 a teaspoon of pul biber

Yellow or red lentils  300 -400 grams of lentils – I usually sprinkle them until the whole of the bottom of the pan has a cm covering.  So depends on size of pan.

Peel and finely chop onion, red pepper and chilli add some olive oil or butter to your pan and toss the lot in – fry on a low heat until onions go clear Add lentils and salt and black pepper and pul biber cook on a low heat stirring regularly for about 5 minutes-if they start to stick add a drop of boiling water to moisten when they start to go a little bit soft add the garlic and chicken stock cube – pour on enough boiling water to cover the lentils and leave on a low heat.
Peel the potatoes………..  chop thinly and into small bits – add them to the pan and top up the water to cover the potatoes – simmer for about an hour – check regularly as the lentils will absorb the water – keep topping up with hot water you ideally want about a cm of water above the lentils and potatoes.
After one hour taste and add extra salt if you want it.  Adding all the water dilutes the taste so you may need more.
I use a hand blender to smooth it all and then serve or leave for later and reheat.

Serve with fresh lemon juice & bread.

Left overs will thicken – I just add a little water when I reheat and give it a good stir.

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