Sebzeli Ezme Kirmizi Mercimek Çorbasi

(Cream of Red Split Lentil and Vegetable Soup)




Red split lentil 2/3 cup 120 g
Water 5 cups 1200 g
Onion 1 medium size 75 g
Carrot 1 small size 75 g
Salt 2 teaspoons 12 g
Butter or margarine 3 tablespoons 40 g
All-purpose flour 2 tablespoons 12 g
Tomato paste 1 tablespoon 15 g


Wash and drain lentils. Place in a saucepan. Add water. Cook over low heat uncovered. Remove scum with a perforated spoon. Stir in finely chopped onion and frated carrot. Season with salt; mix. Cover and simmer for 30 minutes or until lentils and vegetables are tender. Remove from heat; cool. Place into a blender or food processor container. Process until well blended and creamy. Melt margarine in a skillet. Stir in flour. Brown until light golden stirring constantly. Blend in tomato paste. Dilute with creamed soup; mix. Stir in soup. Heat Creamed soup for 5 minutes, stirring constantly. Serve hot.

6 servings

Nutritive Value (Approx. per serving) :

Energy 134 cal
Protein 5.5 g
Fat 5.8 g
Carbohydrate 16.0 g
Calcium 23 mg
Iron 1.56 mg
Phosphorus   88 mg
Zinc 1 mg
Sodium 795 mg
Vitamin A 1406 iu
Thiamin (B1) 0.09 mg
Riboflavin (B2) 0.08 mg
Niacin 0.58 mg
Vitamin C 3 mg
Cholesterol     0 mg

Reginal Characteristic :

     This is common soup prepared by everywhere all over the country. Dried mint leaves and paprika can be added with tomato paste. It may be served within lemon juice. In some regions grated potato is added with other vegetables.

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