Kıbrıs; Mercimek Çorbası

Kıbrıs; Mercimek Çorbası
Turkish Cypriot; Red Lentil Soup

2 cups red lentils, whole or split, washed well
1/4 cup white rice, washed well
2-3 lemons, juiced (taste after adding 2 lemons and adjust to suite)
1 x brown onion, diced
2 x litre water, add more if required
3tbsp olive oil

Heat olive oil in a pot over medium heat and saute the onion the more caramlaised your onion the better, add lentils stir then add your water and salt to taste, cook for approx 15mins, removing the froth which forms while boiling with a spoon, add your rice, now if the soup seems to thick add some more water. Cook for approximately 30minutes, stirring occasionally. Squeeze 2 x lemons into the soup and taste, if needed adjust your salt and lemon.

Garnish with chilli flakes, dried mint, spring onion or parsley.

I love to eat this soup with black or green olives, halloumi cheese and homemade croutons (Peksimet, which is a Turkish Cypriot ‘crouton’)

Serves approx: 6

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