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


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.


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.


500ml beef/veg stock

500ml chicken broth

3 cups red lentils


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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