Merji shorbasi - Red lentil soup

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Originally a Turkish soup, red lentil soup (mərci şorbası or mərci) has become popular in Baku cafes and restaurants.

The soup is equally tasty as a vegetarian dish or made with chicken stock.

Preparation time: 20 min
Cooking time: 25 min
Serves: 3-4

Ingredients

• 1 cup of red lentils
• vegetable oil or butter
• 1 potato
• 1 carrot
• 1 onion
• 1 tablespoon of tomato paste
• salt & pepper
• lemon, crushed red pepper or dried mint to serve

Preparation

• Chop the onion and fry in oil or butter. Add the tomato paste and cook together until the onions are soft.
• Add the diced potato, chopped carrot. Stir well, cover the pan and cook for 2 to 3 minutes.
• Rinse the lentils and add to the pan. Stir to make sure the lentils are coated int the vegetable and oil mixture.
• Add six cups of water or chicken stock.
• Bring to the boil and simmer for 15 to 20 minutes until the lentils and vegetables are cooked. Skim off any scum that forms on the surface of the soup.
• Add salt and pepper and blend with a handblender or in a food processor.
• Serve with a wedge of lemon per bowl and crushed red pepper flakes or dried mint.