Kirmizi Mercimek Corbasi (Red Lentil Soup)


  • 1 1/2 glasses red lentils (Mysore dhall)
  • 3 tbsp oil
  • 8 glassses meat stock
  • 2 medium size onions
  • 2 tbsp margarine
  • 1 glass milk
  • 3 egg yolks
  • 1 tbsp salt
  • 1/2 tsp black pepper


WASH the red lentils. Put them in eight glasses of meat stock and 1 glass of water. Cook for 35 minutes until they are tender. Blend.

Melt the margarine in another saucepan. Add chopped onions and fry lightly for 7 to 8 minutes. Add flour. Brown for 1 minute more. Add them to the meat stock with the lentil puree. Put in salt and pepper. Let simmer.

Beat the egg yolks with cold milk. Stir well into the boiling soup. Turn the heat off as soon as it starts boiling.

Serve with a slice of lemon.

Red Lentil Soup is commonly served in Turkey. Squeeze lime over it and sprinkle with red pepper flakes (kirmizi biber). The soup can be served with bread.

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