According to archaeological findings, lentils have been part of the human diet since 8000 B.C. The ancient Greek poet Aristophanes referred to lentils as “the sweetest of delicacies.” In Ancient Egypt, they were used to make bread, and a recipe for lentil soup with chestnuts appeared in a Roman cookbook from the 1st century A.D. Lentil soup is even mentioned in the Bible, where it tells the story of Esau willing to trade his birthright for a bowl of fragrant red lentil soup prepared by his brother Jacob. In Jewish tradition, lentil soup is served at mourning meals, as the round shape of the lentils symbolizes the full cycle of life. This dish is also popular in Turkey, where they prepare mercimek çorbası: mercimek means lentils, and çorbası means soup. The Turkish puréed red lentil soup is a highly nutritious dish that contains protein, dietary fiber, iron, and potassium.
Ingredients: boiling water – 1 liter; red lentils – 250 grams; potatoes – 2; red onion – 1; tomato – 1; carrot – ½; butter – 50 grams; vegetable oil – 50 ml; tomato paste – 1 tablespoon; lemon juice – 1 tablespoon; cumin – 1 teaspoon; mint – ½ teaspoon; salt – ½ tablespoon.
Ingredients for the paprika sauce: butter – 50 grams; hot paprika – 1 teaspoon; sweet paprika – 1 tablespoon.
Chop the onion and place it in a pot with a small amount of heated oil. Sauté the onion briefly, then add the chopped half of the carrot and the butter (after two minutes).
Chop the tomato and add it to the pot.
Chop the potatoes and add them to the pot.
Add the tomato paste, cumin, and mint to the vegetables. Stir to combine.
Rinse the red lentils, add them to the pot, and sauté the entire mixture for a bit.
Season the contents of the pot with salt, pour in half of the boiling water (half a liter), stir, and cook covered over medium heat for 15 minutes.
Prepare the paprika sauce by melting the butter in a small saucepan and adding the sweet and hot ground paprika. Stir and keep on the heat for half a minute.
Once you remove the soup from the heat, squeeze in the lemon juice and blend the contents of the pot with an immersion blender, adding the remaining boiled water as needed.
Serve the puréed soup in bowls and drizzle with the sauce.
Life Hack
There’s no need to soak the lentils beforehand. You can add parsley, celery, pumpkin, and even banana to the lentil soup. For extra heat and flavor, consider adding vinegar, olive oil, bay leaves, cumin, and garlic. In Iraqi cuisine, lentil soup is seasoned with turmeric and toasted fine vermicelli. You can also garnish the dish with yogurt or cream, croutons, and chopped herbs when serving.