Turkishvegetariangluten-freeveganvia groq
Mercimek Corbasi with Crispy Turkish Potatoes
Hearty Turkish lentil soup paired with crispy fried potatoes, perfect for a cold day. A comforting twist on a traditional Turkish classic.
⏱40 min🍽4 servings📊medium
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Ingredients
- ●1 cup dried green lentils MercimekRinse and drain before using
- ●2 large potatoesThinly slice for frying
- ●1/2 cup all-purpose flour flouryFor dusting potatoes
- ●1 tsp ground cumin turkishAdd depth to the soup
- ●1/4 cup olive oil silkyFor frying potatoes
- ●1 onion, chopped comfortingSaute with garlic for flavor
- ●4 cups vegetable broth corbasiUse low-sodium for best flavor
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Instructions
- 1
Heat oil in a large pot over medium heat. Add onion and cook until softened.
- 2
Add garlic and cook for 1 minute.
- 3
Add cumin and cook for 1 minute.
- 4
Add lentils, broth, and salt. Bring to a boil, then reduce heat and simmer for 20 minutes.
- 5
While the soup simmers, heat oil in a large skillet over medium-high heat.
- 6
Dust potato slices with flour and fry until crispy and golden.
- 7
Remove potatoes from oil and place on paper towels to drain excess oil.
- 8
Serve soup hot, topped with crispy potatoes and a sprinkle of paprika.