Mercimek Corbasi

JanaBy Jana  ,     

March 30, 2015

Mercimek Corbasi 0 5 0
  • Prep: 15 mins
  • Cook: 1 hr 30 mins
  • 15 mins

    1 hr 30 mins

    1 hr 45 mins

  • Yields: 6 Bowls

Directions

1In a large pot, bring to a boil stock. Add lentils, 2 teaspoons salt, cover and reduce heat, letting simmer for 30 minutes.

2Meanwhile, heat another pot, over medium heat, and add onions, cover with olive oil, and 1 teaspoon salt; once it begins to sizzle, reduce heat to low and cover for about 5 minutes.

3To the second pot add bulgur, pepper, cayenne, and cumin. Stir until lightly browned.

4Add tomatoes, tomato paste, parsley, and 4 chicken broth; bring to a boil, cover, reduce heat and simmer 15 minutes.

5

6Pour the contents of the second pot into the large soup pot with the lentils; cover and simmer until the bulgur and the lentils are soft, about an additional 40 minutes. Stir in lemon juice. Garnish with fresh chopped parsley and chopped chilli.

Ingredients

500ml beef/veg stock

500ml chicken broth

3 cups red lentils

salt

2 onions, chopped

olive oil

1 cup bulgur

ground black pepper

cayenne pepper

ground cumin

4 tomatoes, chopped

1/2 cup tomato paste

fresh parsley, chopped

3 tbsp fresh lemon juice

fresh red chilli pepper, chopped

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