Turkish Noodles with Lentils and Vermicelli (Erişteli Mercimek Çorbası)
This Turkish noodle soup, called Erişteli Mercimek Çorbası, is a comforting dish that warms hearts and homes. The melting red lentils combine wonderfully with the vermicelli and vegetables, creating a texture that is both creamy and satisfying. Scented with cumin and paprika, it evokes the cuisines of Anatolia where soups are queens. Easy to prepare, it is perfect for a light dinner or a nourishing starter. Let yourself be transported by its authentic flavors and generous simplicity.
Ingredients
- red lentils1 cup
- vermicelli (thin noodles)100 g
- onion1 medium
- carrot1 medium
- potato1 medium
- tomato paste1 tablespoon
- butter2 tablespoons
- olive oil1 tablespoon
- cumin1 teaspoon
- paprika1 teaspoon
- salt1 teaspoon
- black pepper1/2 teaspoon
- water6 cups
- lemon1/2 (for serving)
- dried mint1 teaspoon
Instructions
- 1
Rinse the red lentils under cold water and drain.
- 2
In a large pot, heat the butter and olive oil over medium heat. Add the finely chopped onion and sauté until translucent.
- 3
Add the carrot and potato cut into small cubes, tomato paste, cumin, paprika, salt, and pepper. Sauté for 2 minutes, stirring.
- 4
Add the rinsed lentils and water. Bring to a boil, then reduce heat and simmer for 15 minutes until lentils and vegetables are tender.
- 5
Add the vermicelli and continue cooking for 5 minutes until tender.
- 6
Serve hot, drizzled with lemon juice and sprinkled with dried mint.
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