Corba
A Turkish red lentil soup (Corba) seasoned with cumin, paprika, mint, thyme, and pepper, blended to a smooth texture with a comforting, savory finish.
Pasos
- 1
Pick through the lentils, rinse them 2–3 times, drain, and set aside.
- 2
In a large pot over medium-high heat, sauté the onion in olive oil with a pinch of salt for about 3 minutes, then add the carrots and cook for another 3 minutes.
- 3
Add the tomato puree and stir for about 1 minute. Add cumin, paprika, mint, thyme, black pepper, and red pepper flakes and stir for 10 seconds to bloom the spices.
- 4
Immediately add the lentils, water, vegetable stock, and salt. Bring to a gentle boil.
- 5
Reduce heat to medium-low, cover halfway, and simmer for 15–20 minutes or until the lentils are tender and the carrots are cooked.
- 6
Blend the soup to the desired consistency using a blender or hand blender. Taste and adjust seasoning as needed.
- 7
Serve with crackers, torn bread, or another thickener for texture and saltiness.
